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.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

Nutrition Facts

361 calories; 16 g total fat; 5 g saturated fat; 2 g polyunsaturated fat; 6 g monounsaturated fat; 205 mg cholesterol; 467 mg sodium. 217 mg potassium; 37 g carbohydrates; 2 g fiber; 1 g sugar; 16 g protein; 0 g trans fatty acid; 373 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 33 mcg folate; 1 mcg vitamin b12; 140 mg calcium; 2 mg iron;

Reviews (1)

49 Ratings
  • 5 star values: 21
  • 4 star values: 11
  • 3 star values: 5
  • 2 star values: 6
  • 1 star values: 6
Rating: 3 stars
It was a good breakfast but it needs something to make it pop! Shrimp, fruit, something.