Breakfast Fried Rice

5-6 cups white rice, cooked
1 green bell pepper, chopped
1 cup chopped yellow onion
3 tbs of vegetable oil (to cook peppers and onions)
½ tbs onion powder
2/3 Hillshire smoked sausage, chopped (see note)
5 strips of bacon, sliced
1 pack of John Morrell Mini Cubed Ham
2 tbs vegetable oil (for sausage and ham)
3 eggs, beaten
½ cup Kikkoman Less Sodium Soy Sauce (see note)
Sesame seeds, to garnish
Sliced green onions, to garnish
A pinch of salt and pepper (for veggies)


  1. In a large pot or pan add 3 tbs vegetable oil and place over medium high heat. Add in peppers, onions, onion powder, and a pinch of salt and black pepper. Cook for 10-12 minutes or until browned and translucent. Remove from pot and set aside when done.
  2. In the same pot, add in 2 tbs vegetable oil, sausage, and ham. Cook for 12-13 minutes or until brown. Remove from pot and set aside.
  3. Add bacon to pot and cook until crispy (9-11 mins). Remove from pot to paper towel lined bowl and set aside. Reserve bacon grease in pot to fry rice.
  4. In a nonstick pan, add in beaten eggs and place over medium high heat. Cook for 3-5 minutes or until fluffy (see note). Remove and set aside.
  5. Add white rice into pot and fry in bacon grease for 8-10 minutes. Add in soy sauce and mix until rice is completely brown.
  6. Add sausage, ham, and bacon to rice. Mix well.
  7. Add in peppers, onions, and eggs. Mix well.
  8. Add to a serving bowl or dish. Top with sesame seeds and sliced green onions.
  9. Enjoy!!


  1. Use 2/3 of the Hillshire sausage link. There should be a 1/3 of the link left over.
  2. Use enough soy sauce to be able to change the color of the rice and fully coat it. Amount of soy sauce may vary depending on how moist/dry your rice is.
  3. To prevent rice from being overly salty, use Kikkoman Less Sodium Soy Sauce or any low sodium soy sauce.
  4. Do not overcook eggs. Continuously stir them to prevent them from sticking and use a nonstick pan. Eggs should be fluffy and yellow in color.

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