A 1.5 million view hit! Chef Koutarou Kenta makes a 'Crispy Bacon and Egg Rice Bowl' for his family, no knife needed. The savory bacon and runny egg yolk are incredibly appetizing in this easy breakfast recipe that's ready in about 10 minutes. Perfect for busy mornings, it's a dish that will surely satisfy your family.
Ingredients
Main Ingredients (5 servings)
- Rice 5 servings
- Eggs 5
- Bacon 4 slices
- Moyashi Sprouts 1 bag
Seasonings
- Olive Oil (as needed)
- Vegetable Oil (as needed)
- Salt (to taste)
- Soy Sauce (to taste)
Steps
- Heat olive oil (as needed) in a frying pan.
- Cut 4 slices of bacon in half using kitchen shears.
- Cook the cut bacon until crispy in the frying pan.
- Place the cooked bacon on top of 5 servings of rice.
- Cut 1 bag of moyashi sprouts using kitchen shears.
- Lightly stir-fry the cut moyashi sprouts in the same frying pan.
- Season the stir-fried moyashi sprouts with salt (to taste).
- Place the seasoned moyashi sprouts on top of the rice.
- Heat a generous amount of vegetable oil (as needed) in the frying pan.
- Cook 5 eggs sunny-side up until crispy.
- Place the cooked sunny-side up eggs on top of the prepared rice bowl.
- Drizzle with soy sauce (to taste) to finish.
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