Egg over Rice with Mushrooms
A quick, comforting bowl of rice topped with a fried egg, sautéed mushrooms, and crispy bacon bits. Ready in about 20 minutes, perfect for breakfast or a fast dinner.
- Total time
- 15 min
- Servings
- 1
- Calories
- 450
- Protein
- 18g
Ingredients
- 1 cup cooked rice
- 1 large eggs
- ½ cup sliced mushrooms
- 1 slice bacon
- 1 tbsp butter
- ¼ tsp salt
Instructions
- 1
Cook the 1 slice bacon in a small skillet over medium until crisp, about 4 minutes. Remove and crumble, leaving the fat in the pan.
- 2
Add the 1 tbsp butter and 0.5 cup sliced mushrooms to the same skillet. Sauté over medium until golden and tender, about 5 minutes. Season with 0.25 tsp salt.
- 3
Push mushrooms to one side. Crack the 1 egg into the pan and fry to your liking, about 3 minutes for runny yolk.
- 4
Warm the 1 cup cooked rice in the microwave or a pot. Place rice in a bowl, top with mushrooms, egg, and crumbled bacon. Add pepper or herbs if you like.
- 5
Serve hot, with a sprinkle of breadcrumbs or grated cheese for crunch if desired.
Tools you’ll need
- small skillet
- spatula
- bowl
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