Bacon & Egg Rice Bowl

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
  1. 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.
  2. Cook bacon slowly until just crispy. Take out bacon–reserving the fat–and drain on paper towels.
  3. Cook onion in the bacon fat until translucent.
  4. 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.
  5. Add rice and bacon to the eggs and onions. Mix in sesame oil.
  6. Add scallions and cook for another minute or so. Serve it up!