Two incredibly comforting combos (butter + rice and bacon + eggs) come together for a rice bowl that feels like a giant warm hug. Rice gets cooked with a whole bunch of greens and tossed in butter. Eggs get fried in butter and soy sauce to infuse the eggs with salty umami flavor. Serve the eggs and crispy bacon over the warm buttered rice and sprinkle with scallions and sesame seeds. Don’t forget to spoon that buttery soy liquid left in the skillet all over!
Ingredient highlight
Eggs! These little rays of sunshine are a great source of vitamin K and B vitamins. They’re also high in selenium, vitamin D, and choline (an important nutrient for brain health).
Be sure to buy pasture-raised eggs! The amount of healthy omega-3 fats found in the yolks and other nutrients depends on what those chickens were eating. A true sign of a well-fed chicken is a golden yolk. My favorite store-bought brands are Vital Farms, Happy Egg, and the 365 (Whole Foods) brand pasture-raised eggs.
Servings 4
Prep Time 5 minutes 
Cook Time 25 minutes Ingredients
- 10-12 oz bacon
- 2 cups white rice (Japanese short grain works best)*
- 6 cups about 1 large bunch chopped greens (like kale, spinach, chard, or even cabbage)
- 3-4 tbsp butter, divided
- 8 large eggs
- 2 tbsp soy sauce or tamari
- Thinly sliced scallions, for topping
- Sesame seeds, for topping
- Sriracha, for topping (optional)
- *You’ll have leftover rice, but this is a good thing! Turn it into fried rice or use as a base for bowls. If you want the perfect amount of rice, I’d cook 1 ½ cups (use 1 ¾ cup water).
Instructions
To cook the bacon:
- Preheat the oven to 400F. Line a baking sheet with parchment paper. Arrange the bacon onto the baking sheet and bake for 15 minutes. Flip the bacon and bake for 10-15 more minutes or until crispy. Alternatively, you can cook the bacon in the same pan as the eggs (before you cook the eggs).
For the rice:
- Cook the rice (instructions here). Before cooking, stir in 1 teaspoon salt and scatter the greens on top of the rice (don’t mix them in). Once the rice is cooked, remove the lid and add 2 tablespoons of butter. Cover and let the butter melt for a minute or two, then use a fork or rice paddle to fluff the rice and mix in the butter/greens.
For the eggs:
- In a large skillet over medium heat, melt the remaining 1-2 tablespoons butter. Once the butter is hot and sizzling, crack the eggs into the skillet. Cook for about 2 minutes, then cover with a lid for 30-60 seconds or until the whites are almost all the way cooked through, but the yolks are still runny. Pour the soy sauce all over/around the eggs and give the pan a swirl/shake. Let it simmer for 30-60 more seconds, then turn off the heat.
To assemble:
- Add rice to your bowl and top with two fried eggs, two pieces of bacon, scallions, and sesame seeds. Pour/scrape out the remaining soy butter mixture left in the pan all over.
- Use a fork to break up the bacon/eggs and mix everything up, then dig in (using chopsticks or a fork).
Items you can prep ahead (optional)
- Cook 10-12 oz bacon
- Chop 6 cups greens
- Make the buttered rice and greens
Substitutions:
- To make vegan, use vegan butter or virgin coconut oil. Fry tofu in a skillet (or bake) with lots of vegan butter or coconut oil. Follow the recipe and add the soy sauce at the end. Top with avocado to add creaminess along with all of the other toppings.
- You can easily skip the bacon – add an extra egg or use a breakfast sausage instead.
Storage:
- Store leftovers in an airtight container in the fridge or freezer:
- Rice: up to 4 days in the fridge or 2 months in the freezer
- Eggs: up to 6 days in the fridge
- Bacon: up to 5 days in the fridge or 2 months in the freezer
Leftovers + Repurposing:
- Make fried rice! Crisp the rice up in a skillet, add the eggs and crumbled bacon along with some extra greens if you have any. Stir in scallions at the end.
- To warm up leftover rice, add it to a bowl, cover it with a dripping wet paper towel and microwave in 60 second increments until warm and sticky.
- Warm up the bacon in the microwave.
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