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“My mother was inspired by her mother-in-law, my Naner, to make this yummy, easy breakfast with leftover rice from dinner the night before. This dish reminds me of my childhood everytime I make it. It's a definite comfort food and a great way to start the day...or end the day if you like.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 4 -5 eggs
  • splash milk (optional)
  • hot sauce (optional)
  • 1 teaspoon butter or 1 teaspoon bacon grease
  • 1 -1 12 cup cooked rice (from the night before is best)
  • 4 -5 slices cooked bacon
  • salt and pepper

Directions

  1. Beat eggs in a separate bowl, adding salt and pepper to taste and a dash of milk. I find the milk helps make the eggs fluffy. Add the desired amount of hot sauce if you like your eggs with a little extra kick.
  2. Melt the butter or bacon grease in a skillet large enough to hold your eggs and rice. Cook the eggs scramble styled. About halfway through cooking, add the rice to your eggs and stir together.
  3. You may want to add just a little more salt and pepper here since rice tends to be bland.
  4. Once the eggs are cooked and the rice is heated through, I like mine to brown a little, crumble the bacon over it, stir together and serve.

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