This meal was such a hit that my 10-year old asked for more!! 🙂 SUCCESS!!!
2 cups sushi rice
8 slices of bacon
1 cup broccoli florets
1 cup frozen peas
2 TBSP soy sauce
1/2 tsp soybean oil
Cashews, cilantro, and green onions to garnish
In a medium saucepan, cook rice following package directions. I prefer sushi rice because of how sticky it is. While the rice is cooking, cook bacon in a large frying pan. Once bacon is done, remove from pan and place on a plate with a paper towel to drain. Drain bacon grease from pan, leaving about 1 TBSP in the pan. Add broccoli to frying pan and cook for about 3-5 minutes. Then add 3/4 cup of water. Simmer for about 5-7 minutes until the broccoli is crisp, but tender. Add peas, soy sauce, and soybean oil. Cook until the peas are no longer frozen. Take bacon and cut into 1/4 – 1/2 inch slices. Add bacon to frying pan and add cooked rice to frying pan. Once the rice, bacon, and vegetables are mixed together, cook the eggs. This was nice because you can make the eggs to everyone’s liking. I cooked mine and my daughters over-hard, then my husband and son had their eggs cooked over-medium. Top with cashews, cilantro, and green onions if you’d like.