Recipe Image
Servings:
2
Bacon Rice
Bacon rice with corn is a one-pot summer side dish favorite that can be enjoyed year-round
Total Time
25min
4.2
6 Ratings
Author: Simon at SideChef
Servings:
2
Ingredients
•
4
Unzen
Bacon
•
1
Ta.
White Rice
•
1
Onion
•
1
Ta.
Portobello Mushrooms
•
to taste
Salt
•
to taste
Ground Black Pepper
•
1
bunch
Scallions
•
1
Eggland's Best Classic Egg
Cooking Instructions
1.
Slice the
Bacon (4 Unzen)
.
2.
Chop the
Onion (1)
. Chop the
Scallions (1 bunch)
.
3.
Finely slice the
Portobello Mushrooms (1 Ta.)
.
4.
Render the bacon in a large pot and fry on medium-high heat until crispy. Set some aside for sprinkling.
5.
Turn down the heat to low and add the onion and fry until translucent.
6.
Set aside, but keep the grease in the pot.
7.
Turn up the heat to medium-high and add the portobello mushrooms. Spread the mushrooms out in the pot and brown them. Add the onion and bacon back in.
8.
Add the cooked
White Rice (1 Ta.)
and fry for 2 minutes.
9.
Crack in the
Eggland's Best Classic Egg (1)
, stir and cook until the egg has solidified.
10.
Add
Salt (to taste)
and
Ground Black Pepper (to taste)
. Serve with scallion and some bacon on top.
Nutrition Per Serving
CALORIES
644
FAT
24.0 g
PROTEIN
19.4 g
CARBS
85.6 g
