Savory Breakfast Rice Bowls
Savory Breakfast Rice Bowls
Ingredients
For the Rice Bowls
- 4 cups cooked white rice, warm
- 4 large eggs, fried or scrambled
- 6 slices bacon, cooked crispy and crumbled
- 2 cups baby spinach, lightly wilted
- 1 avocado, diced
For the Savory Sauce & Garnish
- 1/4 cup low-sodium soy sauce
- 1 tablespoon toasted sesame oil
- 1 teaspoon sriracha, or to taste
- 2 scallions, thinly sliced
- 1 tablespoon toasted sesame seeds
Instructions
- 1
If using uncooked rice, prepare according to package directions. While rice cooks, cook bacon in a large skillet over medium heat until crispy. Remove bacon, drain excess fat, and crumble. Set aside.
⏱️ 15 min
- 2
Add baby spinach to the same skillet (or a clean one if preferred) and cook for 1 to 2 minutes until just wilted. Remove from skillet and set aside.
⏱️ 2 min
- 3
In the same skillet, fry or scramble the eggs to your preference. Cook until whites are set and yolks are runny (for fried) or until desired doneness (for scrambled).
⏱️ 5 min
- 4
While eggs cook, thinly slice the scallions and dice the avocado.
⏱️ 3 min
- 5
In a small bowl, whisk together the low-sodium soy sauce, toasted sesame oil, and sriracha until well combined.
⏱️ 2 min
- 6
Divide the warm cooked rice among 4 serving bowls. Top each with the wilted spinach, crumbled bacon, and a cooked egg.
⏱️ 3 min - 7
Drizzle each bowl generously with the prepared savory sauce. Garnish with diced avocado, sliced scallions, and toasted sesame seeds. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Savory Breakfast Rice Bowls
Ingredients
For the Rice Bowls
- 4 cups cooked white rice, warm
- 4 large eggs, fried or scrambled
- 6 slices bacon, cooked crispy and crumbled
- 2 cups baby spinach, lightly wilted
- 1 avocado, diced
For the Savory Sauce & Garnish
- 1/4 cup low-sodium soy sauce
- 1 tablespoon toasted sesame oil
- 1 teaspoon sriracha, or to taste
- 2 scallions, thinly sliced
- 1 tablespoon toasted sesame seeds
Instructions
- 1
If using uncooked rice, prepare according to package directions. While rice cooks, cook bacon in a large skillet over medium heat until crispy. Remove bacon, drain excess fat, and crumble. Set aside.
⏱️ 15 min - 2
Add baby spinach to the same skillet (or a clean one if preferred) and cook for 1 to 2 minutes until just wilted. Remove from skillet and set aside.
⏱️ 2 min - 3
In the same skillet, fry or scramble the eggs to your preference. Cook until whites are set and yolks are runny (for fried) or until desired doneness (for scrambled).
⏱️ 5 min - 4
While eggs cook, thinly slice the scallions and dice the avocado.
⏱️ 3 min - 5
In a small bowl, whisk together the low-sodium soy sauce, toasted sesame oil, and sriracha until well combined.
⏱️ 2 min - 6
Divide the warm cooked rice among 4 serving bowls. Top each with the wilted spinach, crumbled bacon, and a cooked egg.
⏱️ 3 min - 7
Drizzle each bowl generously with the prepared savory sauce. Garnish with diced avocado, sliced scallions, and toasted sesame seeds. Serve immediately.
⏱️ 5 min