Fried Rice Breakfast Bowl
Start your day with this Fried Rice Breakfast Bowl - a quick 25-minute recipe that combines bacon, eggs, and soy-slicked rice into one hearty, comforting meal. Perfect for brunch lovers who crave a twist on the classic breakfast.
Equipment
- Large skillet
- Skillet
Ingredients
- 2 pouches microwave jasmine rice about 3 cups / 450g
- 5 –6 slices thick-cut bacon
- 6 eggs
- 2 tbsp soy sauce
- 1 cup frozen mixed vegetables 150g
- 1 bunch scallions sliced
- Vegetable oil for frying
- Salt and pepper to taste
Instructions
- In a large skillet, cook the bacon over medium heat until crisp, then set aside on kitchen paper. Reserve just a couple of tablespoons of the bacon drippings in the pan and discard the rest.
- Over medium heat, add the rice into the bacon drippings and stir, breaking apart any lumps. Cook until crispy, around 4–5 minutes. Push the rice to one side of the skillet.
- Add two eggs to the skillet and stir to scramble. Once beginning to set, mix them in with the rice.
- Stir in the frozen vegetables, soy sauce, and scallions. Cook until the vegetables are heated through and tender, about 3–4 minutes.
- At the same time, heat oil in a second skillet and fry the remaining eggs until the whites are set but the yolks are still runny.
- Serve the rice in bowls, top with a fried egg, and sprinkle over the cooked bacon. Breakfast is served.
