Bacon and Egg Rice Bowls
Ingredients
-
2 cup water
-
1 cup uncooked long grain brown rice
-
1 tablespoon olive oil
-
¼ teaspoon salt
-
4 slices bacon
-
4 eggs
-
½ cup shredded Italian cheese blend (2 ounces)
-
1 tablespoon snipped fresh chives (optional)
-
Bottled hot pepper sauce or crushed red pepper (optional)
-
Ground black pepper (optional)
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 (per serving)
| 361 | Calories |
| 16g | Fat |
| 37g | Carbs |
| 16g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 361 | |
| % Daily Value * | |
| Total Fat 16g | 21% |
| Saturated Fat 5g | 25% |
| Cholesterol 205mg | 68% |
| Sodium 467mg | 20% |
| Total Carbohydrate 37g | 13% |
| Total Sugars 1g | |
| Protein 16g | 32% |
| Calcium 140mg | 11% |
| Iron 1.7mg | 9% |
| Potassium 217mg | 5% |
| Folate, total 32.9mcg | |
| Vitamin B-12 0.5mcg | |
| Vitamin B-6 0.3mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.