When I lived with college roommates, most weekday dinners were a bowl of leftover Chinese take-out rice with a bacon and frozen vegetable omelet mixed in. We’d pour ketchup all over it, masking the dryness of old rice. It was kind of tasty, but I wouldn’t exactly call it a meal.
You can imagine my surprise when I came across a bacon, egg, and rice bowl recipe in Gourmet magazine. Although more sophisticated (and edible), the recipe resembled my old college grub, and I nostalgically gave it a try.
After gobbling up a bowl, I realized I’m not nostalgic or time-sick for my college days anymore, and I’m grateful that my life is so wonderful now. One of the best parts about growing up is getting your own kitchen!
Bacon & Egg Rice Bowl
adapted from Gourmet Magazine: May 2007
This recipe makes a ton of food, and the left-overs are great for breakfast. The sesame oil—which I’m becoming addicted to—gives it an Asian flair, like an Asian Risotto!
Time: About 30-40 minutes (depending on how long it takes for the rice)
Details: Cut up the bacon before you cook it–much easier than cutting it cooked! Cook bacon in a large enough skillet to hold all the rice.
- 2 cups brown rice
- 4 cups water
- 8 sliced thick bacon (cut into 1/2″ pieces)
- 1 onion, chopped
- 1 bunch scallions, chopped
- 6 eggs
- 1 tsp sesame oil
- salt & pepper
- Pour water and rice in a saucepan, bring to a boil and cook until rice is just about done, with some moisture still in the saucepan.
- Cook bacon slowly until just crispy. Take out bacon–reserving the fat–and drain on paper towels.
- Cook onion in the bacon fat until translucent.
- Whisk 6 eggs in a bowl with salt and pepper to taste. Add eggs into onion pan and cook, stirring, until they start to firm.
- Add rice and bacon to the eggs and onions. Mix in sesame oil.
- Add scallions and cook for another minute or so. Serve it up!