By: Josie Malevich | Photo credit: Jackson Roy
This is a quick and easy rice bowl that you can make for breakfast or brunch, obviously, but don’t forget about making it as an easy and extremely satisfying lunch or dinner. You really can’t go wrong with bacon and eggs any time of day.
2 ¾ cups water
1 ½ cups basmati rice, rinsed
3 tbsp rice wine vinegar
2 tbsp soy sauce
2 cloves garlic, minced
1 Thai chili, seeded and diced
2 tsp maple syrup
2 tsp sesame oil
8 slices bacon
4 tsp butter
salt and freshly ground pepper (to taste)
1 ripe avocado, peeled, pitted and sliced
8 cherry tomatoes or grape tomatoes, halved
2 green onions, finely sliced
Bring water to a boil. Stir in rice and reduce heat to low. Cover and cook until tender and rice absorbs all the liquid, about 12 to 15 minutes. Turn off heat and let stand, covered, for 5 minutes. Fluff with fork before serving.
Meanwhile, whisk together vinegar, soy sauce, garlic, chili, maple syrup and sesame oil; set aside. Cook bacon in large skillet over medium-low heat until golden brown and crispy, about 10 minutes. Transfer to paper-towel-lined plate to drain excess fat and then chop into 1-inch pieces.
Melt butter in nonstick skillet set over medium heat. Crack eggs into skillet; season with salt and pepper. Cover and cook until eggs whites are just set for sunny side up eggs, about 2 to 3 minutes. Alternatively, flip eggs if you prefer them over-easy, or cook as desired.
Divide rice among 4 bowls. Top with fried egg, bacon, avocado, tomato and green onions. Drizzle with soy chili mixture to taste.
Basmati rice is nice because it cooks quickly, but you can really substitute any rice or grain. Try long grain rice, brown rice, sushi rice, quinoa, barley or farro, just be sure to vary the water and cooking times as required.
Substitute bacon with breakfast sausage or fried ham slices.
Servings: Makes 4 servings
approx. Per Serving