This Breakfast Fried Recipe is a great excuse to use up some fresh produce or leftover veggies from the fridge and get the day started with a more balanced variety of flavors and nutrients than the typical pancakes and cereal routine.
2 cups uncooked long grain white rice
4 cups water
1 tablespoon butter
1 teaspoon sea salt
1-pound package center cut bacon, chopped into bite-sized pieces
1 medium onion, chopped
1 head fresh broccoli, cut into bite-sized pieces
Everything Bagel Seasoning
4-6 whole eggs, cooked with runny yolks, for serving
Salt and pepper, to taste
In a medium heavy-bottomed saucepan, combine the rice, water, butter, and salt. Using a fork, stir vigorously to combine. Turn heat to medium-high and bring just to a boil. As soon as the water boils, reduce heat to low and cover pan with lid. Simmer, covered, for 15 minutes. Do not remove lid during this time. At end of 15 minutes, turn off heat and let sit for 5+ minutes before removing lid and fluffing rice with a fork.
Meanwhile, in a large nonstick skillet or Wok, cook bacon over medium heat until browned but not crispy. Transfer cooked bacon to a bowl and set aside. Drain all but 2 tablespoons of bacon fat from pan. Cook mushrooms until tender and lightly browned, stirring frequently. Transfer mushrooms to bowl with bacon.
Add onion and broccoli to pan and cook until tender and lightly browned. Return bacon and mushrooms to pan, and season generously with Everything Bagel Seasoning.
When rice is ready, fluff it with a fork and transfer to the pan with the cooked vegetables. Turn heat to high and stir constantly, until rice has browned a bit. Taste and adjust seasonings as desired. Turn off heat and cover to keep warm.
Cook eggs over-easy or sunny-side-up so that they have runny yolks. The yolk acts as a sauce in the completed dish.
Serve fried rice topped with cooked egg.
**Zucchini and fresh sweet corn are another favorite combo in this dish.
Keywords: breakfast, bacon, rice, broccoli, rice bowl, everything bagel seasoning