Breakfast rice and eggs

Rice is the superior carb for breakfast. People think it’s toast, but it’s not. You can make a solid argument for potatoes, but for taste and function rice will always win out. Breakfast rice is cheap, and filling, and will take the edge off whatever you may have gotten into the night before.

Breakfast rice and eggs.
Yield: 4

Breakfast rice and eggs


  • 10 strips bacon, chopped
  • 1 red onion, chopped
  • Salt and pepper to taste
  • 3 cups cooked cold rice
  • 1 cup grated cheddar cheese
  • 1 tablespoon vegetable oil
  • 4 eggs


  1. Cook bacon in a large skillet over high heat, when brown, remove bacon from pan but leave any bacon fat. Return the pan to heat and add chopped red onion. Cook until onion begins to soften, about 3 minutes, then add rice and cook tossing often. When rice begins to sizzle and crisp, remove the pan from the heat and add cheese. Mix the cheese until just incorporated and season to taste with salt and pepper
  2. In a separate pan over high heat, heat the oil until it shimmers. Break the eggs into the pan and cook until whites are set and yolks are runny.
  3. Divide rice between 4 plates, and top each one with an egg.

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