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“Here's something a little different that I thought up one day. You can do a lot of variations on this, using different meats or even mushrooms.”
1hr 15mins

Ingredients Nutrition


  1. Cook the basmati rice in 2 cups of water until tender and all of the water has evaporated. Set aside and let cool completely.
  2. Fry 10 slices of bacon in a large frying pan until crisp. Crumble and set aside.
  3. Remove half of the bacon drippings from the pan. Turn heat on high and when hot, add 3-4 cups of finely diced potatoes, or use diced hash browns. Cook the potatoes in the remaining bacon drippings over highish heat until golden, adding salt, pepper and garlic to taste near the end. Set the potatoes aside and clean out the pan.
  4. In the same pan put the 1 Tablespoon of oil. Reduce the heat to medium. Beat the eggs with a fork, adding a little salt and pepper. When the pan is hot, add the eggs and scramble them until well done. Remove the eggs and chop them up into small pieces. Set aside.
  5. Again, clean out the frying pan (I usually use a paper towel to wipe it out). Add the 4 Tablespoons oil, the shallots and green bell pepper. Saute until the vegetables are tender. You can add some minced garlic next, if desired, and stir for 1 minute (optional). Add the cooled rice and stir-fry the rice about 5 minutes, flipping it over occasionally with a spatula. This will help toast the cooked rice and will give it a nice flavor. Add more oil if needed. After the 5 minutes are up, add the bacon, potatoes and eggs. Reduce heat to low and gently stir in everything, adding salt and pepper as needed.
  6. Serve while still hot.

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