Bacon and Egg Rice Bowls


Most of the ingredients for this simple recipe have long shelf lives in the refrigerator or cupboard. Keep them on hand for an easy dinner or a quick lunch you can enjoy without a trip to the store.

Prep Time:
20 mins
Cook Time:
40 mins
Stand Time:
5 mins
Total Time:
1 hr 5 mins


  • 2 cup water

  • 1 cup uncooked long grain brown rice

  • 1 tablespoon olive oil

  • ¼ teaspoon salt

  • 4 slices bacon

  • 4 eggs

  • ½ cup shredded Italian cheese blend (2 ounces)

  • 1 tablespoon snipped fresh chives (optional)

  • Bottled hot pepper sauce or crushed red pepper (optional)

  • Ground black pepper (optional)


  1. In a medium saucepan bring the water to boiling. Add rice, oil, and salt. Return to boiling; reduce heat. Simmer, covered, about 40 minutes or until liquid is absorbed. Remove from heat. Let stand for 5 minutes; fluff with a fork. Divide rice among four serving bowls.

  2. Meanwhile, place bacon strips in an unheated large skillet over medium heat. Cook until crisp, turning once or twice, about 5 minutes; drain well on paper towels. Crumble and set aside.

  3. Fry eggs in the same skillet until whites are set and yolks are desired doneness (about 4 1/2 minutes for over-easy; about 5 1/2 minutes for over-hard). Carefully place one egg on top of the rice in each bowl; top with crumbled bacon, cheese, and, if desired, chives. If desired, serve with hot pepper sauce or crushed red pepper.

    Bacon egg Rice Bowls
    Andy Lyons

Nutrition Facts (per serving)

361 Calories
16g Fat
37g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 361
% Daily Value *
Total Fat 16g 21%
Saturated Fat 5g 25%
Cholesterol 205mg 68%
Sodium 467mg 20%
Total Carbohydrate 37g 13%
Total Sugars 1g
Protein 16g
Calcium 140mg 11%
Iron 1.7mg 9%
Potassium 217mg 5%
Folate, total 32.9mcg
Vitamin B-12 0.5mcg
Vitamin B-6 0.3mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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