Breakfast rice for any time of the day

Breakfast rice for any time of the day, well almost a full english!

This is not rocket science really.  It is something that Rachel started making but I have added a few ingredients and tweaked .

We love this dish as an evening meal after a cold day.  It's quite satisfying and a little like comfort food.

Ingredients
Feeds 2-4 depending how hungry you are. And you can always leave in the fridge and eat the following day!

One small onion chopped
1 clove of garlic
4 rashers of good quality dry cured smoked back bacon. Chopped
4 eggs boiled
Tin of baked beans or tin of white beans
One tin of tomatoes
1.5 teaspoons of paprika
6 mushrooms sliced, your choice
One teaspoon of tomato ketchup
320g of whole grain basmati rice

Method

Get the rice on to boil in a large pan.  Then add eggs to a pan of water and cook for 3mins from when water is boiling.

Meanwhile heat a large frying pan with olive oil in, add onion and garlic, and cook for 3-4 mins.
Next add the chopped bacon and mushrooms.
Once bacon is coloured, add tomato ketchup, paprika and tin of tomatoes.
Stir and then add the beans.

Turn the pan down to a simmer and let it cook for 8 mins or so or until the rice is ready.
Once the rice is cooked, drain and put the drained rice still in the strainer in the pan with the lid on top.  Leave for 2 minutes.  It goes a little sticky, so fork through and then add to the pan with all the other ingredients apart from the eggs.

Mix thoroughly and make sure all is piping hot.  Serve into a large bowl, then after the eggs are shelled, cut into quarters and add to the top of the rice dish.

I had not added the eggs when I took this photo.  But you get the idea hopefully.

I you like it spicy, try adding half a chilli when adding the paprika or sprinkle a few drops of Tabasco sauce on top when served and mix in.

Thanks for reading and hope you enjoy!