Friday, February 24, 2012

Breakfast Egg & Rice

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If you've never eaten egg & rice before, this might sound like a strange combination. My mom learned how to make the simple meal from her mom as a way to use up left-over rice, and it was one of my favorite things to eat growing up. Now my kids love it (well, two out of three), and it was one of the first things I taught my now-15-year-old daughter to make. This version has a bit more going on than what I ate as a kid, and while I would never say it's better than my Grandma's (never), I will say that it is easy, fast, satisfying, and tasty.

The ingredient list is pretty simple, and you might already have everything you need in your kitchen. The most important thing to remember is the rice needs to be the cold, left-over variety in order for it to work right (like the rice used in Fried Rice). When I have extra rice, I portion out 1/2-cup scoops into zip-top snack bags and keep them in the freezer. Not only is it great to have on hand for quick additions to dinner, but 1/2 cup of rice is just what you need to turn one egg into a lovely pan of egg & rice.

Note: while this recipe is for a single serving, it easily doubles, triples, etc., to make as much as you want.

Breakfast Egg & Rice
printable recipe

1 large egg
1 teaspoon milk
pinch salt
fresh black pepper to taste
pinch red pepper flakes (optional)
1/2 cup cold, cooked rice
1 tablespoon real bacon crumbles (or 1 slice bacon, cooked and crumbled)
1 green onion, thinly sliced
1-2 tablespoons shredded cheddar cheese

1. Combine the egg, milk, salt, pepper, and red pepper flakes in a small bowl and mix well with a fork. Set aside.

2. Heat an 8-inch non-stick frying pan over medium heat until hot. Spray with non-stick spray. Add the egg mixture and let it cook, without stirring, until the underneath part turns white. Using a heat-safe spatula, stir the eggs just enough to break them up. Add the rice and stir, coating the rice with the uncooked egg, and cook until the egg is set, about 2 minutes. Add the bacon crumbles and green onion, stir to mix well and heat through, and remove from the heat. Stir in the cheese and enjoy immediately.

Makes 1 serving.


  1. This was pretty good! I used 2 eggs because I like more than one egg and I didn't want to open a whole package of bacon for one slice, but cooked a couple of slices of deli ham in the microwave to get out some of the water and threw it in the pan while the cheese was melting. I have problem with bread and while I like potatoes and grits I get tired of them both. This was a really good stand in for both starches! I printed out the recipe and will be making it again soon.....

  2. It's like Chinese Fried Rice. That is nothing more than what you have done, except with chicken or shrimp, etc. instead of bacon. I've always loved the idea of eggs w/anything, just to make it breakfast(y). I add vegs. to to this mixture: celery, even bok choy or swiss chard chopped fine. So good.

    1. It sure is similar to Chinese Fried Rice. Except the Chinese version doesn't have milk in it. Or cheese. And it has seasoning like soy sauce, oyster sauce, and garlic. And a different egg to rice ratio than this.

  3. Actually I've always added a dash of milk to my beaten eggs/ommelette while making Chinese fried rice, but never cheese!


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