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by Jessica October 4, 2017
These are a few of my favorite things.
All on one plate! Bacon and brussels sprouts fried rice topped with a runny egg. Oh perfection. I can’t even stand it!
Shortly after I had Max, Eddie and I went through the phase of making a version of fried rice with chicken every single week. I absolutely CRAVED it. Sometimes I made it twice a week. I guess we should say that it was MY phase and Eddie just fell victim to it, but it wasn’t like he was complaining. It wasn’t a super traditional version of fruit rice and I’d use these amazing juicy mushrooms and brown rice. But it was so, so good!
And lately, I feel that craving coming back. Must have something to do with having babies.
I often make a bacon and egg fried rice because it’s such a simple meal. We usually have leftover brown jasmine rice (my favorite is from Trader Joe’s) and reheating it and eating it plain is just… blah. It’s so much better with some extra oooomph in it.
So here! I added some brussels sprouts and bacon which might just be theeeee combo of the fall and winter months.
Remember when I made that awesome maple bacon brussels sprouts salad? And I even made bacon brussels sprouts quesadillas? And bacon brussels sprouts carbonara pasta? I might be insane.
The only other fall combo I like more (or just as much) is butternut squash and brown butter. With fried sage. And parmesan!
See where my brain is?
All the fall comfort food.
But ANYHOOOOOO.
This rice. It’s so simple. Terribly simple! If you have leftover rice, even better. If you don’t, no biggie. It will take you only about 15 minutes to make some quick cooking jasmine rice.
Also, I sort of broke the rules here and instead of adding the scrambled egg into my fried rice? I topped it WITH the egg. I could have done both; heck, you could do both. But I figured that I usually want two eggs and well… I probably didn’t need a third in there. You know.
And this is what I’m eating nonstop. Now you know.
Yield: 2 serves 2 generously
Total Time: 35 minutes mins
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5 from 43 votes
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Ingredients
- 1 1/2 cups cooked brown rice preferably leftover from the day before
- 6 slices thick-cut bacon chopped
- 1 1/2 cups brussels sprouts stems removed and sliced
- 4 garlic cloves minced
- 1 to 2 tablespoons low-sodium soy sauce
- 4 green onions sliced
- 2 teaspoons toasted sesame oil plus extra for drizzling
- 2 or 4! fried or poached eggs, depending on how many you want
- chili garlic paste for serving
Instructions
Heat a large skillet or wok over low heat and add the bacon. Cook until the fat is almost all rendered and the bacon is crispy, then stir in the brussels sprouts. Toss well and cook until the brussels soften, stirring occasionally, about 5 to 6 minutes. Stir in the garlic.
Add in the rice, tossing to coat, then let it sit for 1 to 2 minutes to crisp up and get golden. Stir in the green onions, the soy sauce (start with only 1 tablespoon, since the bacon is salty!) and the sesame oil. Toss, breaking apart any pieces, and repeat for another 1 to 2 minutes. Repeat another 1 or 2 times until the rice is a bit crispy and golden.
At this point, taste the rice and if it needs seasoned a bit more, stir in the soy sauce. You can keep your rice over low heat and take a few minutes here to prepare your eggs, whether you fry them or poach them.
Spoon the rice into a bowl or a plate and top with the egg (or 2!), an extra drizzle of toasted sesame oil and some chili garlic paste. Eat up!
Course: Main Course
Cuisine: American, Asian
Did you make this recipe?
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posted in: Pork, Recipes 62 comments
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Jessica — Reply
thanks!
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Sarah — Reply
Brussels sprouts in fried rice is THE BEST – also I have added mushrooms into mine ever since your portabella mushroom fried rice…basically i just add in all the good veggies and it’s no longer traditional at all… but delicious!
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Jessica — Reply
i love that portobello fried rice!
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Jessica — Reply
yes yes yes!
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Amanda — Reply
This is perfect! I can’t believe I never thought to top fried rice with a runny egg instead of doing scrambled eggs. Forever runny egg > scrambled egg. I’ve tried your brussel sprouts and bacon quesadilla and carbonara, so I know I’ll love this too! Great combo!
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Jessica — Reply
i agree!! thanks amanda!
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shawnna — Reply
hey girl- this rice looks oh so good!
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Jessica — Reply
thanks shawnna!
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Megan — Reply
This look so fantastic! I make a great veggie fried rice and can’t wait to try this for a change. Just wondering, do you eat this for breakfast? I was planning to make it for dinner but then thought it sounds like a great breakfast dish!
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Jessica — Reply
i have been known to eat it for breakfast before! hehe. i actually have a breakfast fried rice on the site too. :)
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Megan —
I just checked out your breakfast fried rice & it looks amazing! Can’t wait to try that, too. Thanks so much!
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Ryan | The Blessed Mess — Reply
Oh em gee this is literally mouth watering! You always put together flavors that I would never have though to combine but now that I hear it sounds absolutely divine! Can’t wait to try this.
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Jessica — Reply
thank you ryan!!
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Karen — Reply
Not a runny egg person. How/when would you add scrambled eggs?
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Jessica — Reply
hi karen! i would scramble the eggs probably right before making everything today, scoop them out and set them aside, then add them back in once everything is made and in the skillet! they will heat right back up in a sec. :)
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Rachel — Reply
Shredded the brussels and added chicken cooked in the bacon grease. SUH GOOD!
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Jessica — Reply
thank you!!
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James | Thyme to Mango — Reply
I can not deal right now! This looks and sounds AMAZING! And I’m definitely putting eggs in AND on this rice because I can never get enough eggs into my life. 😍
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Jessica — Reply
thank you!!
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Melanie — Reply
This is seriously one of the best things I have cooked in a while. I’m only upset that I didn’t double the recipe. Delicious!
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Debbie S — Reply
I made this last night. I didn’t put the egg on top since we were having chicken as the main course. What a great way to use brussells and it was so delicious! This will definitely go in my veggies rotation. Thanks!
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Sabrina — Reply
what a perfect all in one dish, love it, and with brown rice too, love the thick cut bacon and brussels! Thank you for this recipe!
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Cathy R. Cramer — Reply
this looks really nice and going to try it for my food tec lesson at school thankyou
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Kim — Reply
This was unbelievable! Thanks for sharing!
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Lincoln @ LincsFlavours — Reply
Just wanted to let you know that I (finally) tried the recipe and it was delicious. Here, half way up my mountain in Spain, the weather is getting quite autumnal and I felt now was a good time to have a meal with sprouts. I had it on my to-do list since you published it!
Well, better late than never and it was very good indeed.
I have my own allotment and I actually used the last of my sprouts from last year. You may be interested in knowing that they were in fact frozen, but the recipe still came out well.
Thanks for posting.
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Carly — Reply
This has become a staple!!!! I’ve made it with brown rice, white rice, or cauliflower rice and they are all delicious. I usually add some shredded rotisserie chicken to make it a complete meal :) LOVE the boat load of garlic in there!
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Amber P. — Reply
I make this recipe at least twice a month. So easy and so good! My whole family loves it.
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ads — Reply
ohhh life just got better with all the brussels sprout and bacon goodness. Such a great dish for the upcoming cooler days.
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Melissa Sperka — Reply
Goodness that look AMAZING! So creative to shake-up fried rice with brussel sprouts.
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Liz — Reply
Such a delicious transitional dish!! But I’d eat this ANY time of year—so good!
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Joanne — Reply
Heck yes to this unconventional fried rice. Love the bacon and brussels!
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Stephanie Manley — Reply
I can’t wait to give this a try this weekend. I love Brussels sprouts in anyway that they come.
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Erin — Reply
This is amazing and the fried egg on top takes it to a whole new level!
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Traci Washington — Reply
This is so delicious and easy! I made it with ground turkey instead of the bacon. I can’t wait to make it again.
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Paulina — Reply
This is one of my favorites! I make it with cauliflower rice and it is the best thing ever – feels indulgent yet healthy!
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Kathy Squires — Reply
So, so good! Made this tonight and added roasted squash and the poached egg…. Yummy! Excellent!
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Amy F. — Reply
Just made this for dinner and it was DELICIOUS. My husband doesn’t normally comment on my cooking and he even said this was really good! Definitely will be making again soon.
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Savannah Kyle — Reply
I make this all the time but tonight I made it with leftover Easter ham and it was soooo good. I diced the ham and then fried it just like I would in the bacon step.
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Pavle — Reply
Thank you! This was very tasty and great meal to prepare. True gem to break up ordinary mid-week menu.
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