Egg Bowl Rice

Egg Bowl Rice is the best dinner to whip up last minute on a weeknight.

You can make this a little more fancy with a couple

of extra ingredients such as prawns, chinese sausage or chicken.

The Egg Bowl is a little novelty I do for my girls.

And they love it!! 

INGREDIENTS (Serves 3 to 4 Little People)

1 Cup Basmati Rice
4 Eggs, lightly beaten separately ( 1 egg little person)
Oil Spray
1 Bacon Rashers, trimmed and diced
1 Carrot, peeled and coarsely grated
1 Shallots, trimmed and finely sliced
1/3 Cup Frozen Peas, thawed
2 Tbsps Canned Sweet Corns Kernels, drained 
1 to 2 Tbsps Soy Sauce
1 Tsp Kecap Manis Sauce (optional)


METHOD

Cook the rice according to packet directions.

To make the egg bowls:
Heat a small non-stick frying pan over medium heat.

Lightly spray the fry pan and add the egg and swirl it around to coat the pan.

Cook for 1 minute or until the egg has set.

Remove from the pan as full omelette, set aside and repeat with remaining eggs and oil spray.

Add bacon to pan. Cook 4 minutes until light golden.

Add shallots and peas, stir fry for a minute. Remove from heat and let stand

Once the rice is cooked. Add the carrot, bacon mixture, soy and kecap manis sauces. Stir until well combine.

Line a small bowl with the egg omelettes and spoon the rice mixture into it.

Serve immediately.