You catch the smell through the steam vent and suddenly you are starving.
It’s this mix of crispy Canadian bacon and savory pork sausage cooking away in your pressure cooker. The way the valve hiss lets out steam kinda teases your senses and you just gotta watch the magic happen.
You recall the tender pull of scrambles eggs every time you stir the pot, the way the broth depth and soy sauce seep into every grain of rice, making it good enough to just keep eating without stopping.
What Makes Pressure Cooking Win Every Round
- Speedy cooking time gets your breakfast ready fast, no waiting around.
- Locking in flavors with pressure makes every bite taste deep and juicy.
- Easy cleanup since it’s mostly one pot, less mess on your stove.
- Perfect texture on rice and eggs thanks to even, high heat steam cues.
- Natural release lets food gently finish cooking so nothing gets dried out.
The Complete Shopping Rundown
You’ll wanna grab 5 ounces of Canadian bacon, chopped into bite-size pieces. Next, get yourself half a pound of pork sausage, I usually pick Jimmy Dean cause it works real good.
Butter is a cheat code here, about 4 or 5 tablespoons divided through the cooking, so don’t skip it. Then there’s 5 large eggs, beaten well to add creaminess.
Don’t forget the veggies. Half a bell pepper diced fine, 2 medium carrots peeled and diced, and a small white onion all add nice freshness.
For green pops, grab a third cup of frozen peas, they warm up just right fast. You’re gonna need 4 cloves garlic minced, 5 cups cooked and cooled short-grain white rice, 3 green onions thinly sliced, and 4 to 5 tablespoons low-sodium soy sauce for that salty punch.
Finish with a teaspoon of sesame oil, that gives it the kinda nutty finish that makes it pop.
The Exact Process From Start to Finish
Step 1: Fire up your pressure cooker sauté mode and toss in the chopped Canadian bacon. Cook until just lightly browned and you hear the valve hiss start later, then scoop them out to the side.
Step 2: In the same pot, put in the pork sausage. Brown it fully till it’s crumbly and totally cooked through. Set it aside with the bacon.
Step 3: Add 1-2 tablespoons butter, then pour in your beaten eggs. Stir gently to scramble and cook until just set. Remove eggs to the side.
Step 4: Another splash of butter goes in. Toss diced bell pepper, carrots, and onion. Sauté for about 4-5 minutes til veggies soften nice and sweet.
Step 5: Mix in minced garlic and cook 1 minute till fragrant. Frozen peas go in for another 2 minutes. Then add last butter and rice. Stir well to combine and warm through for about 2-3 minutes.
Step 6: Bring back the bacon, sausage, and eggs. Stir everything until mixed good. Season with salt and freshly ground black pepper. Cook another 2-3 minutes stirring occasionally so all flavors hang out together. Serve up hot.
Smart Shortcuts for Busy Days
- Use pre-cooked rice you made the day before and kept chilled, it heats up quicker and gets that perfect texture. Consider trying other easy rice recipes for variety.
- Grab pre-diced frozen veggies like carrots or bell pepper if you’re in a super rush.
- Swap fresh garlic for garlic powder in a pinch but add it towards the end so it doesn’t burn. Check out our garlic guide for substitutions and tips.
- Brown the sausages in batches ahead of time and freeze in portions to toss straight into the pot.
- Use boxed chopped green onion or scallions if you ain’t got fresh ones handy.
What It Tastes Like Fresh From the Pot
The first bite hits you with that salty, smoky Canadian bacon mingled with savory sausage bits. You notice how the eggs add creaminess that cuts through the meaty flavors without stealing the show.
Behind it all the sweetness from the softened carrots and bell pepper dances with the slight nuttiness of sesame oil. The rice is tender but has a tiny bit of bite that reminds you this was pressure steamed just right.
For a final touch, the garlic and green onions bring a fresh, sharp brightness to balance the depth of the soy sauce and butter richness. It’s comfort food but feels kinda special and fresh at the same time. Read more about why sesame oil is essential in recipes like these.
Making It Last All Week Long
Store your leftover breakfast fried rice in airtight containers to keep it tasting fresh. It can last in the fridge up to 4 days which means you’re set for multiple breakfasts.
If you wanna go longer, you can freeze portions in ziplock bags or freezer-safe containers. Just flatten the bags so thawing is quicker later on.
When ready to eat again, microwave or reheat in a pan with a splash of water or broth to bring back moisture. Check tips on reheating leftovers for best results.
For best texture avoid reheating too many times since the rice might get mushy. Just thaw what you plan to eat and keep the rest frozen.
What People Always Ask Me
Q1: Can I use brown rice instead of white rice? Yeah totally but brown rice takes longer to cook and might get softer than you want. Best if it’s pre-cooked and chilled like white rice.
Q2: What’s natural release and why does it matter here? Natural release means you let your pressure cooker sit after cooking till steam goes down slow. It keeps your rice tender without drying out.
Q3: Can I skip the Canadian bacon? You can but you’ll lose some of that smoky salty punch. Maybe add a bit more sausage or try turkey bacon instead.
Q4: How do I know when veggies are softened enough? When they’re tender to your fork but still a little snap left, that perfect balance is what you wanna hit.
Q5: Can I make this vegan? You could swap sausage and bacon for plant-based options and leave out eggs. Tofu scramble works nice for eggs.
Q6: Why you gotta use sesame oil? It gives a nutty flavor that kinda lifts the whole dish and makes it taste more like restaurant style fried rice.
Pressure Cooker Breakfast Fried Rice
Equipment
- 1 Mixing bowl Large, for holding cooked ingredients
Ingredients
Main Ingredients
- 5 oz Canadian bacon chopped into bite-size pieces
- 0.5 lb pork sausage Jimmy Dean recommended
- 4-5 tablespoons butter divided
- 5 large eggs beaten
- 0.5 bell pepper diced fine
- 2 medium carrots peeled and diced
- 1 small white onion diced
- ⅓ cup frozen peas
- 4 cloves garlic minced
- 5 cups cooked and chilled short-grain white rice
- 3 green onions thinly sliced
- 4-5 tablespoons low-sodium soy sauce
- 1 teaspoon sesame oil
- salt and freshly ground black pepper to taste
Instructions
Instructions
- Turn pressure cooker to sauté mode and add chopped Canadian bacon. Cook until lightly browned. Remove and set aside.
- Add pork sausage to same pot. Brown until fully cooked and crumbly. Remove and set aside with bacon.
- Add 1-2 tablespoons of butter. Pour in the beaten eggs and scramble until just set. Remove eggs and set aside.
- Add another tablespoon of butter. Sauté diced bell pepper, carrots, and white onion for 4-5 minutes until softened.
- Add minced garlic and cook for 1 minute until fragrant. Add frozen peas and cook for another 2 minutes.
- Add remaining butter and rice to pot. Stir well to combine and heat for 2-3 minutes until warmed through.
- Return bacon, sausage, and scrambled eggs to pot. Stir everything together until evenly mixed.
- Season with salt and freshly ground black pepper. Cook for 2-3 more minutes, stirring occasionally.
- Stir in green onions, soy sauce, and sesame oil. Toss until everything is well coated and heated through.
- Serve hot and enjoy!
