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Servings6
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Serving Size1 cup
Ingredients
- 4 tablespoons vegetable oil, divided
- 3 cups usa texmati rice, cooked
- 1 ½ cups bacon, cooked, chopped
- ¾ cup red onion, 1/4-inch dice
- ¾ cup green bell pepper, 1/4-inch dice
- 1 ½ teaspoons salt
- 1 ½ teaspoons black pepper
- 6 eggs, cooked sunny-side up
Directions
- Heat 4 tablespoons vegetable oil in a large stockpot or rondo over medium heat; add rice, bacon, onion, bell pepper, salt, and black pepper. Cook for 5 to 7 minutes or until rice starts to brown slightly.
- Heat remaining vegetable oil in a non-stick skillet over medium heat.
- Cook eggs for 5 to 7 minutes, flipping once, or until eggs are fully cooked.
- To make 1 portion, serve 1 cup of rice mixture topped with 1 egg.
