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.
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Bacon and Egg Rice Bowls
Directions
- 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 (Bacon and Egg Rice Bowls)
- Per serving:
- 361 kcal ,
- 16 g fat
- (5 g sat. fat ,
- 2 g polyunsaturated fat ,
- 6 g monounsaturated fat ),
- 205 mg chol. ,
- 467 mg sodium ,
- 37 g carb. ,
- 2 g fiber ,
- 1 g sugar ,
- 16 g pro.
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Reviews (1)
karnbach
463 Days Ago
It was a good breakfast but it needs something to make it pop! Shrimp, fruit, something.