Rice Bowl with Avocado, Eggs and Bacon
Korean-inspired rice bowl with avocados, eggs, bacon and seaweed for a simple healthy meal
Servings: 2
Ingredients
- 1 Cup Rice medium grain white
- 1ΒΌ Cups Water
- 6 strips Bacon
- 4 Eggs large
- 1 Avocado
- 1 package Seaweed snack roasted, plain
- 1 Tbsp Soy sauce
- 1 Tbsp Sesame oil
- 1 tsp Sesame seeds toasted
Instructions
- Rinse the rice, then add the rice and water to a medium sauce pan. Close the lid and cook it on high heat until the water starts to boil. Turn the heat to low and let it simmer for 20 minutes. Turn off the heat and let it rest for 5 minutes.
- Preheat the pan on medium and cook 6 strips of bacon. Crumble the bacon.
- Fry 4 eggs, sunny side up, with just enough bacon grease to coat the pan.
- Cut the avocado in half, remove the pit, and cut it into 1/4 inch thick slices.
- Using kitchen scissors, shred the seaweed snack into 1/4 inch strips.
- Add 1/2 Tbsp of soy sauce and sesame oil to each bowl.
- Sprinkle the toasted sesame seeds.
Notes
- To make this recipe gluten-free, use gluten-free soy sauce.
- You can substitute the white rice with brown rice. The brown rice will need to cook longer.
- For a shortcut, use store-bought fully-cooked bacon.