Breakfast Egg & Rice

Note: this makes a single serving, but easily doubles, triples, etc.


1 large egg

1 teaspoon milk

pinch salt

fresh black pepper to taste

pinch red pepper flakes (optional)

1/2 cup cold, cooked rice

1 tablespoon real bacon crumbles (or 1 slice bacon, cooked and crumbled)

1 green onion, thinly sliced

1-2 tablespoons shredded cheddar cheese


1. Combine the egg, milk, salt, pepper, and red pepper flakes in a small bowl and mix well with a fork. Set aside.


2. Heat an 8-inch non-stick frying pan over medium heat until hot. Spray with non-stick spray. Add the egg mixture and let it cook, without stirring, until the underneath part turns white. Using a heat-safe spatula, stir the eggs just enough to break them up. Add the rice and stir, coating the rice with the uncooked egg, and cook until the egg is set, about 2 minutes. Add the bacon crumbles and green onion, stir to mix well and heat through, and remove from the heat. Stir in the cheese and enjoy immediately.


Makes 1 serving. 

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