Breakfast Bowl for 2
I love this dish because it is so practical and delicious. I use my leftover rice from dinner the night before and add whatever veggies I have in my fridge. Yum!
2 cups of rice, cooked
2 tablespoons of toasted sesame oil
4 strips of center cut, thick bacon, diced
1/4 small purple cabbage, shredded
1 red pepper, cut into strips
8-10 spring onions, diced
1/2 teaspoon of red chili flakes
handful of roasted almonds, chopped
1 avocado, sliced
1/2 a bunch of cilantro, chopped
2 handfuls of arugula
In a skillet, over medium heat, fry the bacon pieces until crispy, strain out and set aside. Add the sesame oil to the bacon grease and fry the green onions, red chili flakes and salt for a minute or 2. Add the rice and mix thoroughly, cook for 5 min. Add the peppers, cabbage, arugula and bacon to the pan. Break the eggs directly into the pan and stir into the rice until cooked, but still moist. Serve with a few slices of avocado, chopped almonds and cilantro over the top. Personally, I like to add a bit of soy sauce and sweet chili sauce to mine. Enjoy!