Bacon rice with corn is a one-pot summer side dish favorite that can be enjoyed year-round
Ground Black Pepper
Bacon (4 oz)
. Chop the
Scallions (1 bunch)
Finely slice the
Portobello Mushrooms (1 cup)
Render the bacon in a large pot and fry on medium-high heat until crispy. Set some aside for sprinkling.
Turn down the heat to low and add the onion and fry until translucent.
Set aside, but keep the grease in the pot.
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.
Add the cooked
White Rice (1 cup)
and fry for 2 minutes.
Crack in the
, stir and cook until the egg has solidified.
Salt (to taste)
Ground Black Pepper (to taste)
. Serve with scallion and some bacon on top.
Nutrition Per Serving
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