Bacon-and-egg fried chipotle rice
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- Abigail Donnelly
- 4
- Easy
- Dairy free
- 15 minutes
- 20 minutes
- Marras The Trickster Cinsault
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Why not have breakfast for dinner? This is a great way to use up leftover rice.
Ingredients
- 2 T olive oil
- 1 onion, finely chopped
- 250 g Woolworths diced bacon
- 1 T garlic, crushed
- 100 g Woolworths whole chipotle chillies in adobo sauce, chopped
- 500 g rice, cooked
- 4 free-range eggs
- 3 T chilli oil
- coriander, to garnish
Cooking Instructions
1. Heat the oil in a large pan. Fry the onion over a medium heat until soft, then add the bacon and cook through. Add the garlic and cook for 1 minute.
2. Add the chipotles and cook for 1 minute, then add the rice and stir until coated.
3. Heat the chilli oil in a separate pan and fry the eggs. Serve the rice topped with the eggs and garnish with coriander
Photographs: Myburgh Du Plessis
Food assistant: Bianca Strydom
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