Rating: 3.5 stars
48 Ratings
  • 5 star values: 21
  • 4 star values: 11
  • 3 star values: 4
  • 2 star values: 6
  • 1 star values: 6

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


Read the full recipe after the video.

Recipe Summary

20 mins
40 mins
5 mins
1 hr 5 mins


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; fat 16g; cholesterol 205mg; saturated fat 5g; carbohydrates 37g; mono fat 6g; poly fat 2g; insoluble fiber 2g; sugars 1g; protein 16g; vitamin a 373IU; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 3.3mg; vitamin b6 0.3mg; folate 32.9mcg; vitamin b12 0.5mcg; sodium 467mg; potassium 217mg; calcium 140mg; iron 1.7mg.