22 Fun Brunch Fried-Rice Recipes for New Year That Are Unexpected

Posted on November 29, 2025

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Introduction

Brunch fried rice is a fun way to use leftovers and turn them into something special for New Year. Toss in eggs, breakfast favorites, and bright toppings, and suddenly you have a one-pan dish that feeds a crowd without much fuss. This collection gives you playful fried-rice ideas that feel surprising but still simple enough to cook on a cozy holiday morning.

THE RECIPES

1. Sunny Bacon & Egg Brunch Fried Rice


 Crispy bacon and runny egg make this feel like a full breakfast in a single bowl.

Ingredients

  • Cooked, chilled rice: 3 cups
  • Bacon: 4 slices, chopped
  • Eggs: 3 (2 scrambled into rice, 1 fried on top)
  • Frozen peas: ½ cup
  • Corn kernels: ½ cup
  • Soy sauce: 2 tbsp
  • Butter: 1 tbsp
  • Neutral oil: 1 tbsp
  • Salt: ½ tsp (or to taste)
  • Black pepper: ½ tsp
  • Chives: 2 tbsp, chopped

Instructions

  1. Cook bacon in a large skillet over medium heat until crisp; remove and set aside, leaving the fat in the pan.
  2. Add 1 tbsp oil if needed, then scramble 2 eggs lightly; remove and set aside.
  3. Add butter, then stir in rice, breaking up clumps. Cook 4–5 minutes over medium-high heat until hot and slightly crisp.
  4. Add peas, corn, soy sauce, salt, and pepper; stir-fry 3–4 minutes.
  5. Return bacon and scrambled eggs to the pan and mix well.
  6. In a separate pan, fry the last egg sunny-side-up.

How to Serve It
 Spoon fried rice into bowls, top each with a fried egg, sprinkle with chives, and serve with extra black pepper.

2. Smoked Salmon & Herb Brunch Fried Rice


 Smoked salmon, lemon, and fresh herbs bring brunch platter vibes to fried rice.

Ingredients

  • Cooked, chilled rice: 3 cups
  • Smoked salmon: 150 g, torn into pieces
  • Eggs: 2, lightly beaten
  • Butter: 1 tbsp
  • Olive oil: 1 tbsp
  • Spring onions: 3, sliced
  • Fresh dill: 2 tbsp, chopped
  • Lemon zest: 1 tsp
  • Lemon juice: 1 tbsp
  • Salt: ½ tsp
  • Black pepper: ½ tsp

Instructions

  1. Heat olive oil and butter in a large skillet over medium heat.
  2. Add beaten eggs and scramble until just set; remove and set aside.
  3. Add rice to the pan and stir-fry 4–5 minutes, breaking up clumps.
  4. Stir in spring onions, salt, and pepper; cook 2–3 minutes.
  5. Add smoked salmon, scrambled eggs, dill, lemon zest, and lemon juice; toss gently for 1–2 minutes until warmed through.

How to Serve It
 Serve in shallow bowls with extra dill and lemon wedges on the side for squeezing.

3. Kimchi & Fried Egg Brunch Fried Rice


 Tangy kimchi and a crispy egg give this fried rice a bold, punchy flavor.

Ingredients

  • Cooked, chilled rice: 3 cups
  • Kimchi: 1 cup, chopped
  • Kimchi juice: 2 tbsp
  • Gochujang: 1 tbsp
  • Soy sauce: 1 tbsp
  • Sesame oil: 1 tbsp
  • Neutral oil: 1 tbsp
  • Garlic: 2 cloves, minced
  • Eggs: 2 (1 scrambled into rice, 1 fried on top)
  • Spring onions: 2, sliced
  • Sesame seeds: 1 tbsp

Instructions

  1. Heat neutral oil in a large skillet over medium-high heat.
  2. Scramble 1 egg quickly, break into pieces, and remove; set aside.
  3. Add garlic and chopped kimchi; cook 2–3 minutes.
  4. Add rice, kimchi juice, gochujang, and soy sauce; stir-fry 5–6 minutes until hot and lightly crisp.
  5. Stir in sesame oil, scrambled egg, and half the spring onions.
  6. Fry the remaining egg separately until edges are crisp.

How to Serve It
 Serve rice in bowls topped with fried egg, remaining spring onions, and sesame seeds, with extra kimchi on the side.

4. Veggie-Packed Garden Brunch Fried Rice


 This veggie-heavy fried rice keeps brunch bright and light without feeling boring.

Ingredients

  • Cooked, chilled rice: 3 cups
  • Eggs: 2, lightly beaten
  • Carrot: 1 medium, diced small
  • Red bell pepper: ½, diced
  • Frozen peas: ½ cup
  • Baby spinach: 2 cups, roughly chopped
  • Soy sauce: 2 tbsp
  • Neutral oil: 2 tbsp
  • Garlic: 2 cloves, minced
  • Salt: ½ tsp
  • Black pepper: ½ tsp
  • Fresh parsley: 2 tbsp, chopped

Instructions

  1. Heat 1 tbsp oil in a large skillet over medium heat and scramble eggs; remove and set aside.
  2. Add remaining oil, carrot, and red pepper; cook 3–4 minutes until slightly tender.
  3. Add garlic and peas; cook 2 minutes.
  4. Stir in rice, breaking up clumps; fry 5–6 minutes until hot.
  5. Add soy sauce, salt, and pepper; stir well.
  6. Toss in spinach and scrambled eggs; cook 1–2 minutes until spinach wilts.

How to Serve It
 Top with chopped parsley and serve with a side of tomato wedges or simple salad.

5. Cheesy Breakfast Sausage Fried Rice


 Breakfast sausage and melted cheddar turn fried rice into a cozy, filling brunch dish.

Ingredients

  • Cooked, chilled rice: 3 cups
  • Breakfast sausage: 250 g, removed from casings and crumbled
  • Eggs: 2, lightly beaten
  • Cheddar cheese: ¾ cup, shredded
  • Onion: ½ small, diced
  • Green bell pepper: ½, diced
  • Neutral oil: 1 tbsp
  • Salt: ½ tsp
  • Black pepper: ½ tsp

Instructions

  1. Brown sausage in a large skillet over medium heat; remove and drain excess fat, leaving about 1 tbsp in the pan.
  2. Add onion and bell pepper; cook 3–4 minutes until softened.
  3. Push veggies to the side, add a little oil if needed, and scramble eggs; break into pieces.
  4. Stir in rice and sausage; cook 5–6 minutes, stirring often.
  5. Season with salt and pepper, then sprinkle cheese over the top.
  6. Turn off heat and cover for 2–3 minutes so the cheese melts.

How to Serve It
 Serve hot, with extra cheese and chopped green onion on top if you like extra color.

6. Mediterranean Feta & Olive Brunch Fried Rice


 Feta, olives, and cherry tomatoes give this fried rice a sunny Mediterranean twist.

Ingredients

  • Cooked, chilled rice: 3 cups
  • Olive oil: 2 tbsp
  • Eggs: 2, lightly beaten
  • Cherry tomatoes: 1 cup, halved
  • Kalamata olives: ½ cup, sliced
  • Red onion: ½ small, thinly sliced
  • Feta cheese: ¾ cup, crumbled
  • Dried oregano: 1 tsp
  • Lemon juice: 1 tbsp
  • Salt: ½ tsp
  • Black pepper: ½ tsp
  • Fresh parsley: 2 tbsp, chopped

Instructions

  1. Heat 1 tbsp olive oil in a skillet over medium heat; scramble eggs and remove.
  2. Add remaining oil and red onion; cook 3–4 minutes until soft.
  3. Stir in rice and oregano; cook 5–6 minutes, stirring often.
  4. Add cherry tomatoes, olives, salt, and pepper; cook 2–3 minutes.
  5. Stir in scrambled eggs, lemon juice, and half the feta. Remove from heat.

How to Serve It
 Top with remaining feta and parsley, and serve with extra lemon wedges.

7. Maple Ham & Pineapple Brunch Fried Rice


 Sweet pineapple and maple-glazed ham give this fried rice a fun, brunchy flavor.

Ingredients

  • Cooked, chilled rice: 3 cups
  • Cooked ham: 1 cup, diced
  • Pineapple chunks (fresh or canned): 1 cup, drained
  • Eggs: 2, lightly beaten
  • Neutral oil: 2 tbsp
  • Soy sauce: 1½ tbsp
  • Maple syrup: 1 tbsp
  • Frozen peas: ½ cup
  • Salt: ¼ tsp
  • Black pepper: ½ tsp

Instructions

  1. Heat 1 tbsp oil in a large skillet over medium heat; scramble eggs and remove.
  2. Add remaining oil and ham; cook 2–3 minutes until lightly browned.
  3. Stir in pineapple and peas; cook 2–3 minutes.
  4. Add rice, breaking up clumps; fry 5–6 minutes.
  5. Mix soy sauce, maple syrup, salt, and pepper in a small bowl, then pour over rice; stir to coat.
  6. Stir scrambled eggs back in and cook 1–2 more minutes.

How to Serve It
 Garnish with sliced spring onions and serve with extra pineapple on the side for a brunch platter look.

8. Everything Bagel Brunch Fried Rice


 All your favorite bagel toppings show up in a single fried-rice bowl.

Ingredients

  • Cooked, chilled rice: 3 cups
  • Smoked salmon: 100 g, torn into pieces
  • Eggs: 2, lightly beaten
  • Cream cheese: ½ cup, cut into small chunks
  • Spring onions: 3, sliced
  • Everything bagel seasoning: 1½ tbsp
  • Butter: 1 tbsp
  • Neutral oil: 1 tbsp
  • Salt: ¼ tsp
  • Black pepper: ½ tsp

Instructions

  1. Heat oil and butter in a skillet over medium heat.
  2. Add beaten eggs and scramble; remove and set aside.
  3. Add rice and cook 5–6 minutes, stirring often, until hot.
  4. Stir in everything bagel seasoning, salt, and pepper.
  5. Add smoked salmon, spring onions, and scrambled eggs; toss gently 1–2 minutes.
  6. Remove from heat and gently fold in cream cheese chunks so they soften but don’t fully melt.

How to Serve It
 Serve warm with extra everything seasoning on top and lemon wedges for squeezing.

9. Chorizo & Potato Brunch Fried Rice


 Smoky chorizo and crispy potato cubes make this fried rice deeply satisfying.

Ingredients

  • Cooked, chilled rice: 3 cups
  • Spanish chorizo: 200 g, sliced
  • Small potatoes: 2, diced small
  • Neutral oil: 2 tbsp
  • Onion: ½ small, diced
  • Garlic: 2 cloves, minced
  • Smoked paprika: 1 tsp
  • Salt: ½ tsp
  • Black pepper: ½ tsp
  • Fresh cilantro: 2 tbsp, chopped

Instructions

  1. Heat 1 tbsp oil in a skillet over medium heat; cook chorizo 4–5 minutes until browned. Remove and set aside.
  2. Add remaining oil and potatoes; cook 8–10 minutes, stirring often, until golden and tender.
  3. Add onion and garlic; cook 3–4 minutes.
  4. Stir in rice, smoked paprika, salt, and pepper; fry 5–6 minutes.
  5. Return chorizo to the pan and toss 2–3 minutes until everything is hot.

How to Serve It
 Top with cilantro and serve with lime wedges for brightness.

10. Spinach & Feta “Omelette” Fried Rice


 This fried rice takes all the flavors of a spinach feta omelette and stretches them into a crowd-friendly dish.

Ingredients

  • Cooked, chilled rice: 3 cups
  • Eggs: 3, lightly beaten
  • Fresh spinach: 2 cups, chopped
  • Feta cheese: ¾ cup, crumbled
  • Onion: ½ small, finely diced
  • Olive oil: 2 tbsp
  • Salt: ½ tsp
  • Black pepper: ½ tsp

Instructions

  1. Heat 1 tbsp olive oil in a skillet over medium heat; scramble eggs and remove.
  2. Add remaining oil and onion; cook 3–4 minutes until soft.
  3. Add spinach and cook until wilted, 2–3 minutes.
  4. Stir in rice, salt, and pepper; fry 5–6 minutes until hot.
  5. Add scrambled eggs and half the feta, mixing gently.

How to Serve It
 Top with the remaining feta and a sprinkle of black pepper; serve with cherry tomatoes on the side.

11. Sweet Corn & Jalapeño Brunch Fried Rice


 Sweet corn and mild jalapeño slices give this fried rice a playful kick.

Ingredients

  • Cooked, chilled rice: 3 cups
  • Eggs: 2, lightly beaten
  • Corn kernels: 1 cup (fresh or frozen)
  • Jalapeño: 1, seeded and finely sliced
  • Neutral oil: 2 tbsp
  • Garlic: 2 cloves, minced
  • Soy sauce: 2 tbsp
  • Lime juice: 1 tbsp
  • Salt: ½ tsp
  • Black pepper: ½ tsp
  • Fresh cilantro: 2 tbsp, chopped

Instructions

  1. Heat 1 tbsp oil in a skillet over medium heat; scramble eggs and set aside.
  2. Add remaining oil, garlic, and jalapeño; cook 1–2 minutes.
  3. Stir in corn and cook 3–4 minutes.
  4. Add rice, soy sauce, salt, and pepper; stir-fry 5–6 minutes.
  5. Add scrambled eggs and lime juice; toss for 1–2 minutes.

How to Serve It
 Top with cilantro and extra jalapeño slices for those who like more heat.

12. Turkey & Cranberry Brunch Fried Rice


 Leftover roast turkey and cranberry sauce find a new life in this brunch fried rice.

Ingredients

  • Cooked, chilled rice: 3 cups
  • Cooked turkey: 1½ cups, diced
  • Dried cranberries: ½ cup
  • Onion: ½ small, diced
  • Neutral oil: 2 tbsp
  • Butter: 1 tbsp
  • Fresh thyme leaves: 1 tsp
  • Soy sauce: 1½ tbsp
  • Salt: ½ tsp
  • Black pepper: ½ tsp
  • Fresh parsley: 2 tbsp, chopped

Instructions

  1. Heat oil and butter in a skillet over medium heat.
  2. Add onion and thyme; cook 3–4 minutes.
  3. Stir in turkey and cranberries; cook 2–3 minutes.
  4. Add rice, soy sauce, salt, and pepper; stir-fry 5–6 minutes until everything is hot.

How to Serve It
 Top with parsley and serve with a small spoonful of cranberry sauce on each portion if you want extra sweetness.

13. Greek Yogurt & Herb Breakfast Fried Rice Bowl


 A cool dollop of Greek yogurt on top balances the warm, herb-packed rice.

Ingredients

  • Cooked, chilled rice: 3 cups
  • Olive oil: 2 tbsp
  • Eggs: 2, beaten
  • Cucumber: ½, diced
  • Cherry tomatoes: ½ cup, halved
  • Kalamata olives: ⅓ cup, sliced
  • Fresh dill: 2 tbsp, chopped
  • Fresh mint: 1 tbsp, chopped
  • Salt: ½ tsp
  • Black pepper: ½ tsp
  • Greek yogurt: ¾ cup (for topping)

Instructions

  1. Heat 1 tbsp oil in a skillet over medium heat; scramble eggs and set aside.
  2. Add remaining oil and rice; fry 5–6 minutes until hot.
  3. Stir in dill, mint, salt, and pepper.
  4. Add scrambled eggs, cucumber, tomatoes, and olives; toss 1–2 minutes.

How to Serve It
 Serve in bowls with a generous spoonful of Greek yogurt on top and extra herbs sprinkled over.

14. BBQ Pulled Chicken Brunch Fried Rice


 BBQ pulled chicken and rice come together for a smoky, saucy brunch bowl.

Ingredients

  • Cooked, chilled rice: 3 cups
  • Cooked pulled chicken: 1½ cups, mixed with BBQ sauce
  • Red onion: ½ small, diced
  • Corn kernels: ½ cup
  • Neutral oil: 1½ tbsp
  • Soy sauce: 1 tbsp
  • Garlic powder: ½ tsp
  • Salt: ¼ tsp
  • Black pepper: ½ tsp
  • Spring onions: 2, sliced

Instructions

  1. Heat oil in a skillet over medium-high heat.
  2. Add red onion and corn; cook 3–4 minutes.
  3. Stir in rice, soy sauce, garlic powder, salt, and pepper; fry 5–6 minutes.
  4. Add BBQ chicken and toss until everything is heated through, 3–4 minutes.

How to Serve It
 Top with sliced spring onions and serve with extra BBQ sauce on the side.

15. Mushroom & Truffle Brunch Fried Rice


 Earthy mushrooms and a touch of truffle oil give this fried rice a luxurious touch.

Ingredients

  • Cooked, chilled rice: 3 cups
  • Mixed mushrooms: 2 cups, sliced
  • Butter: 2 tbsp
  • Olive oil: 1 tbsp
  • Garlic: 2 cloves, minced
  • Soy sauce: 1½ tbsp
  • Truffle oil: ½–1 tsp (to taste)
  • Salt: ½ tsp
  • Black pepper: ½ tsp
  • Parmesan cheese: ¼ cup, finely grated
  • Fresh parsley: 2 tbsp, chopped

Instructions

  1. Heat olive oil and 1 tbsp butter in a skillet over medium-high heat.
  2. Add mushrooms and cook 6–8 minutes until browned; add garlic and cook 1 minute.
  3. Stir in rice, remaining butter, soy sauce, salt, and pepper; fry 5–6 minutes.
  4. Remove from heat and drizzle with truffle oil.
  5. Stir in parmesan and parsley.

How to Serve It
 Serve in warm bowls with extra parmesan at the table.

16. Sweet Potato & Kale Brunch Fried Rice


 Roasted sweet potato and kale add texture and color to a comforting brunch rice.

Ingredients

  • Cooked, chilled rice: 3 cups
  • Sweet potato: 1 medium, peeled and diced small
  • Kale: 2 cups, chopped, stems removed
  • Neutral oil: 2 tbsp
  • Soy sauce: 2 tbsp
  • Garlic: 2 cloves, minced
  • Salt: ½ tsp
  • Black pepper: ½ tsp

Instructions

  1. Preheat oven to 200°C. Toss sweet potato with 1 tbsp oil, salt, and pepper; roast 15–20 minutes until tender and lightly browned.
  2. In a skillet, heat remaining oil over medium heat and add garlic; cook 30 seconds.
  3. Add rice and soy sauce; fry 5–6 minutes.
  4. Stir in kale and cook 2–3 minutes until wilted.
  5. Add roasted sweet potato and toss 1–2 minutes.

How to Serve It
 Serve warm with a fried or poached egg on top if you want extra protein.

17. “Full English” Brunch Fried Rice


 This rice brings together familiar parts of a full English breakfast in one pan.

Ingredients

  • Cooked, chilled rice: 3 cups
  • Bacon: 3 slices, chopped
  • Breakfast sausages: 3, sliced
  • Mushrooms: 1 cup, sliced
  • Cherry tomatoes: 1 cup, halved
  • Neutral oil: 1 tbsp
  • Eggs: 2, fried or soft-boiled (for topping)
  • Salt: ½ tsp
  • Black pepper: ½ tsp

Instructions

  1. Cook bacon in a skillet until crisp; remove and set aside.
  2. In the same pan, brown sausages; remove and set aside.
  3. Add oil if needed, then cook mushrooms 4–5 minutes.
  4. Add cherry tomatoes and cook 2–3 minutes.
  5. Stir in rice, salt, and pepper; fry 5–6 minutes.
  6. Return bacon and sausages to the pan and toss until hot.

How to Serve It
 Serve in bowls topped with a fried or soft-boiled egg and extra black pepper.

18. Tofu & Sesame Brunch Fried Rice


 Crispy tofu and sesame oil make this plant-based fried rice satisfying and flavorful.

Ingredients

  • Cooked, chilled rice: 3 cups
  • Firm tofu: 250 g, pressed and cubed
  • Cornstarch: 2 tbsp
  • Neutral oil: 3 tbsp (divided)
  • Carrot: 1 small, diced
  • Frozen peas: ½ cup
  • Soy sauce: 2½ tbsp
  • Sesame oil: 1 tbsp
  • Garlic: 2 cloves, minced
  • Spring onions: 3, sliced
  • Sesame seeds: 1 tbsp

Instructions

  1. Toss tofu cubes with cornstarch and a pinch of salt.
  2. Heat 2 tbsp oil in a skillet over medium-high heat; fry tofu until golden on all sides, 6–8 minutes. Remove and set aside.
  3. Add remaining oil, carrot, and peas; cook 3–4 minutes.
  4. Add garlic and cook 30 seconds.
  5. Stir in rice, soy sauce, and sesame oil; fry 5–6 minutes.
  6. Add tofu and spring onions; toss 2–3 minutes.

How to Serve It
 Top with sesame seeds and extra spring onion, and serve with lime wedges if you like a citrus note.

19. “Huevos Rancheros” Inspired Brunch Fried Rice


 Black beans, salsa, and a fried egg take cues from huevos rancheros and turn them into a rice bowl.

Ingredients

  • Cooked, chilled rice: 3 cups
  • Black beans: 1 cup, drained and rinsed
  • Corn kernels: ½ cup
  • Salsa: ½ cup
  • Neutral oil: 2 tbsp
  • Garlic: 2 cloves, minced
  • Ground cumin: 1 tsp
  • Salt: ½ tsp
  • Black pepper: ½ tsp
  • Eggs: 2, fried
  • Avocado: 1, sliced
  • Fresh cilantro: 2 tbsp, chopped

Instructions

  1. Heat oil in a skillet over medium heat; add garlic and cumin, cook 30 seconds.
  2. Stir in rice, black beans, and corn; fry 5–6 minutes.
  3. Add salsa, salt, and pepper; toss and cook another 2–3 minutes.
  4. In a separate pan, fry eggs to your liking.

How to Serve It
 Serve rice in bowls topped with fried eggs, avocado slices, cilantro, and extra salsa on the side.

20. Herby Lemon & Asparagus Brunch Fried Rice


 Asparagus, lemon, and fresh herbs keep this fried rice bright and brunch-ready.

Ingredients

  • Cooked, chilled rice: 3 cups
  • Asparagus spears: 10–12, trimmed and cut into 2 cm pieces
  • Olive oil: 2 tbsp
  • Eggs: 2, lightly beaten
  • Garlic: 2 cloves, minced
  • Lemon zest: 1 tsp
  • Lemon juice: 1 tbsp
  • Salt: ½ tsp
  • Black pepper: ½ tsp
  • Fresh parsley: 2 tbsp, chopped
  • Fresh chives: 1 tbsp, chopped

Instructions

  1. Heat 1 tbsp oil in a skillet over medium heat; scramble eggs and set aside.
  2. Add remaining oil and asparagus; cook 3–4 minutes until crisp-tender.
  3. Add garlic and cook 30 seconds.
  4. Stir in rice, salt, pepper, and lemon zest; fry 5–6 minutes.
  5. Add lemon juice, scrambled eggs, parsley, and chives; toss 1–2 minutes.

How to Serve It
 Serve warm with extra lemon wedges and a sprinkle of fresh herbs.

21. “Caprese” Brunch Fried Rice


 Tomato, basil, and mozzarella turn fried rice into a caprese-style brunch bowl.

Ingredients

  • Cooked, chilled rice: 3 cups
  • Olive oil: 2 tbsp
  • Garlic: 2 cloves, minced
  • Cherry tomatoes: 1 cup, halved
  • Mozzarella pearls: ¾ cup
  • Fresh basil: ¼ cup, torn
  • Salt: ½ tsp
  • Black pepper: ½ tsp
  • Balsamic glaze: 1–2 tbsp (for drizzling)

Instructions

  1. Heat olive oil in a skillet over medium heat.
  2. Add garlic and cook 30 seconds.
  3. Stir in rice, salt, and pepper; fry 5–6 minutes.
  4. Add cherry tomatoes and cook 2–3 minutes until just soft.
  5. Remove from heat and gently fold in mozzarella and basil.

How to Serve It
 Serve in bowls and drizzle lightly with balsamic glaze right before serving.

22. New Year Champagne & Herb Fried Rice (Alcohol Cooks Off)


 A splash of sparkling wine cooked into the rice creates a gentle, celebratory flavor for New Year brunch.

Ingredients

  • Cooked, chilled rice: 3 cups
  • Dry sparkling wine or champagne: ½ cup
  • Butter: 2 tbsp
  • Olive oil: 1 tbsp
  • Shallot: 1 small, finely minced
  • Frozen peas: ½ cup
  • Eggs: 2, lightly beaten
  • Salt: ½ tsp
  • Black pepper: ½ tsp
  • Fresh parsley: 2 tbsp, chopped
  • Fresh tarragon or chives: 1 tbsp, chopped

Instructions

  1. Heat olive oil and 1 tbsp butter in a skillet over medium heat; scramble eggs and set aside.
  2. Add remaining butter and shallot; cook 2–3 minutes until soft.
  3. Stir in rice and peas; fry 4–5 minutes.
  4. Pour in sparkling wine and cook 3–4 minutes, stirring, until most liquid evaporates.
  5. Add salt, pepper, scrambled eggs, parsley, and tarragon/chives; toss 1–2 minutes.

How to Serve It
 Serve in small bowls with extra herbs sprinkled on top. Pair with sparkling mocktails or champagne at the table.

Conclusion

Brunch fried rice is a fun way to bring together leftovers, pantry staples, and favorite brunch flavors into one pan. Choose a few recipes from this list, prep your rice the day before, and set out toppings so everyone can customize their bowl. Save the ideas you like most, mix them into your New Year menu, and enjoy a relaxed morning filled with cozy, colorful food.

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