Rice Bowl with Fried Egg, Bacon & Avocado
By: Camilla Affelin
Published: Tuesday, August 5, 2014 - 10:02am

Ingredients




2 cups cooked, brown rice
2 teaspoons red wine vinegar
kosher salt. freshly ground black pepper
4 scallions, thinly sliced
4 large eggs
4 slices bacon
1 avocado, sliced or chopped
1 cup micro-greens

Preparation

1 Mix cooked rice, red wine vinegar and scallions in a bowl, season with salt and pepper to taste. 2 Heat a nonstick skillet over medium-high heat, fry bacon slices to desired crispiness. Set on paper towel to drain. 3 Remove excess grease from pan then crack eggs into skillet; season with salt and pepper and cook until whites are set around the edges, about 1 minute. 4 While the eggs are frying, chop bacon and set aside. 5 Flip eggs and cook to desired doneness, about 30 seconds for a runny yolk. 6 Divide rice among bowls; top with micro-greens, egg, avocado, bacon.

About

This breakfast Rice Bowl with Fried Egg, Bacon and Avocado is a sure bet to t keep the hunger at bay well into the day. For rushed mornings where a to-go breakfast is in order, why not enjoy this satisfying versatile meal as lunch or a light dinner?