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Rice Egg Bowl
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5 from 6 votes

Egg Rice - Simple & Easy Breakfast Bowl

A delicious cheesy breakfast risotto for you. 
Course: Easy
Servings: 1 people


  • Cooked short-grain rice: ½ cup
  • Eggs: 2 whole
  • Water: ⅓ cup
  • Bacon: 2 strips
  • Shiitake Mushroom: 1 
  • Carrot: 1 piece ½ your pinky finger-sized
  • Spring onion: 1 piece forearm sized
  • Mozzarella cheese: a handful
  • Grated Cheddar cheese: a handful


  • Soy sauce - ½ Tablespoon
  • Salt - few shakes
  • Black pepper - few shakes


  • Chop up bacon, carrot, spring onion and mushroom into small bite-sized pieces.
  • Crack two eggs into a "microwave-safe" bowl. Then add in ⅓ cup of water. Season the egg mixture with a few shakes of salt and black pepper. Whisk everything together. 
  • Next, add in the cooked rice to the beaten egg mixture. Then, add in all of the chopped vegetables and bacon. Mix it all together.
  • Then add in the soy sauce. Give one final mix. 
  • Cover bowl with plastic wrap. Poke a few holes into the wrap.
  • Place in microwave for 3 minutes. 
  • After 3 minutes, take out of microwave. Take off plastic wrap. Give the bowl a thorough mix with a utensil (note: it will still be raw throughout). 
  • Then add a layer of cheese over the top.
  • Place back in the microwave for 3 minutes. 
  • Take out of the microwave. Let it cool down. Bon Appetit!


  • Reference video for more details