Rice is the superior carb for breakfast. People think it’s toast, but it’s not. You can make a solid argument for potatoes, but for taste and function rice will always win out. Breakfast rice is cheap, and filling, and will take the edge off whatever you may have gotten into the night before.
Yield: 4
Breakfast rice and eggs
Ingredients
10 strips bacon, chopped
1 red onion, chopped
Salt and pepper to taste
3 cups cooked cold rice
1 cup grated cheddar cheese
1 tablespoon vegetable oil
4 eggs
Instructions
Cook bacon in a large skillet over high heat, when brown, remove bacon from pan but leave any bacon fat. Return the pan to heat and add chopped red onion. Cook until onion begins to soften, about 3 minutes, then add rice and cook tossing often. When rice begins to sizzle and crisp, remove the pan from the heat and add cheese. Mix the cheese until just incorporated and season to taste with salt and pepper
In a separate pan over high heat, heat the oil until it shimmers. Break the eggs into the pan and cook until whites are set and yolks are runny.
Divide rice between 4 plates, and top each one with an egg.
Chopped bacon cooking. photo: Sydney [Oland] Keddy
Red onion. photo: Sydney [Oland] Keddy
Add red onions to a hot pan with bacon fat. photo: Sydney [Oland] Keddy
Mix until the cheese is just incorporated. photo: Sydney [Oland] Keddy
Breakfast rice and eggs. photo: Sydney [Oland] Keddy
What's Up Yukon columnist Sydney Keddy (Oland) is a recipe developer who lives in Whitehorse. Her work can be found in The Boston Globe, Seriouseats.com as well as other publications.
