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“Tired of potatoes, or grits, or pancakes for breakfast? Why not have some rice!”
READY IN:
50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a 12-inch skillet on medium heat add the bacon fat, green onion and garlic. Saute until garlic is light brown in color. Stir in the cooked rice, water, liberal amounts of salt and pepper, and 1 cup of the cheddar cheese.
  2. Using the back of a spoon, make 6 indentations in the top of the rice mixture. Break 1 egg into a cup and then transfer egg to indentation in rice. Repeat with the remaining eggs in each of their spots. Sprinkle the remaining cheddar cheese and bacon over all.
  3. Cover the skillet and cook over medium heat for 8 to 10 minutes or until eggs are set and the cheese is melted. Serve immediately.

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