Fast Recipes

Bacon and egg rice bowls

Breakfast for dinner? We say go for it.

By Max Adey
  • 5 mins preparation
  • 25 mins cooking
  • Serves 4
  • Print
Bacon and eggs needn't be restricted to breakfast or brunch. Pair the classic combo with miso and maple syrup in a rice bowl for a fast weeknight dinner. For a touch of spice, scatter with a little shichimi togarashi or fresh chilli to serve.


  • 80 ml (⅓ cup) rice wine vinegar
  • 2 tbsp shiro (white) miso paste
  • 2 tbsp soy sauce
  • 2 tbsp maple syrup
  • 1 tsp sesame oil
  • 400 gm (2 cups) brown rice
  • 2 tbsp grapeseed oil or other neutral oil
  • 8 streaky bacon rashers
  • 4 large eggs, at room temperature
  • 1 spring onion, thinly sliced
  • Torn nori and roasted sesame seeds, to serve


  • 1
    Whisk vinegar, shiro miso, soy sauce, maple syrup and sesame oil in bowl to combine.
  • 2
    Cook rice in a large saucepan of boiling salted water until tender (20-22 minutes). Drain, then transfer to a large bowl. Add dressing, season to taste and toss to combine. Keep warm.
  • 3
    Meanwhile, heat half the grapeseed oil in a large frying pan over medium-high heat. Add bacon and fry, turning once, until golden and slightly crisp (1-2 minutes). Drain on paper towels and keep warm. Wipe out pan with paper towels.
  • 4
    Heat remaining oil in pan over medium heat, add eggs and fry until base is crisp and yolk is cooked to your liking (2-3 minutes for soft yolks).
  • 5
    To serve, divide rice among bowls, top with eggs, bacon, spring onion, torn nori and roasted sesame seeds.
  • Author: Max Adey