Egg Rice - Simple & Easy Breakfast Bowl
A delicious cheesy breakfast risotto for you.
Servings: 1 people
Ingredients
- 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
Seasoning
- Soy sauce - ½ Tablespoon
- Salt - few shakes
- Black pepper - few shakes
Instructions
- 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!
Notes
- Reference video for more details