Description
I load the fried rice with so much bacon and egg—we just decided to eat it for breakfast. The brown rice gives it a hearty and chewy texture.
Ingredients
- 1-½ cup Brown Rice, Cooked Per Package Directions And Refrigerated Ahead Of Time
- ½ pounds Thick Sliced Bacon, Diced
- 3 Large Eggs, Beaten
- 1 Tablespoon Olive Oil
- 1 Carrot, Peeled And Shredded
- 2 Green Onions, diced
- Soy Sauce, to taste
Preparation
Cook the brown rice according to package directions and store it in a large gallon size zip top bag in the refrigerator so it’s ready when you want to make this recipe.
In a 12″ pan over medium heat, fry the diced bacon until crispy. Then remove it from the pan and set aside on a paper towel to drain. Add beaten eggs to the bacon drippings and fry it in a single layer like a pancake. When it has cooked and solidified, fold it in half to remove it from the pan. Put it onto a cutting board and dice it.
Add olive oil (if needed) into the bacon drippings and saute shredded carrot for 1 minute. Then add rice and heat through. Add soy sauce to taste and then add the fried bacon, diced egg and green onion. Heat everything through and cook until the onions are softened a bit. Serve!
