A couple weeks ago I watched a video of 6 Japanese recipes that all used eggs as a main ingredient and took ~15 minutes to cook. There was a tasty looking rice breakfast thing that, as cooked in the video, would be super annoying to make every day – cooking the rice and bacon and a little bit of onion every day? No thanks! So, I took the rough idea and mass cooked the rice part, so there’s more like 2 minutes of prep per morning after the initial prep work, and you’ll get 5-6 hot, filling, tasty breakfasts out of it. Hooray! There is a ton of ingredient overlap between this and the rice cakes I ate for breakfast every day for years, but that’s definitely sweet, where this is savory.

I dunno if it’s necessary to let anyone worried about the shine know that that’s melty cheese, not uncooked egg…

Ingredients:

Rice Mixture:

• 1 cup raw sushi rice, plus water called for on package (1 1/3 cups probably)
• 1/3 pound bacon
• 1/2 an onion, diced
• at least 1/4 cup ketchup
• 1/2 can sweet corn (thawed frozen corn would be fine too)

Final Prep (you’ll need this each day)

• 2 tablespoons shredded cheddar
• 1 egg
• 1/3 teaspoon sugar
• 1/2 teaspoon milk
• 1/2 teaspoon mayo

(don’t actually bother measuring any of those – you’re basically pouring as small an amount of milk and as small a squeeze of mayo as are practical)

In a small pot, cook the rice according to package directions. While the rice cooks, cut up the bacon and cook until crispy. I prefer to just cut the bacon directly over the pan using kitchen shears. Remove the bacon from the pan and let drain on paper towels. Pour off most of the grease, then cook the onion over medium heat in the same pan until softened and lightly browned.

Once the rice is cooked, stir in the ketchup, then the bacon, onion, and corn, until evenly mixed through. Transfer to a container to store in the fridge.

For breakfast, spoon some of the rice mixture into a mug, leaving at least a half inch clear space at the top. Sprinkle the cheese over the rice mixture.

In a small dish, beat together the egg, sugar, milk, and mayo with a fork.

Pour over the cheese on the rice mixture. Some will run down into the rice, which is fine.

Microwave 2 1/2-3 minutes (my microwave needs 2 1/2). While the dish cooks, if you want you can prepare the next day’s egg mixture, then cover and throw into the fridge.

Once cooked, feel free to top/decorate with more ketchup. Grab a spoon and enjoy!

Ok I admit it’s ugly, but it tastes good!

Easy Mug Omelette Rice

Roughly based on this site.

Rice Mixture:

• 1 cup raw sushi rice, plus water called for on package (1 1/3 cups probably)
• 1/3 pound bacon
• 1/2 an onion, diced
• at least 1/4 cup ketchup
• 1/2 can sweet corn (thawed frozen corn would be fine too)

Final Prep (you’ll need this each day)

• 2 tablespoons shredded cheddar
• 1 egg
• 1/3 teaspoon sugar
• 1/2 teaspoon milk
• 1/2 teaspoon mayo

In a small pot, cook the rice according to package directions. While the rice cooks, cut up the bacon and cook until crispy. Remove the bacon from the pan and let drain on paper towels. Pour off most of the grease, then cook the onion over medium heat in the same pan until softened and lightly browned.

Once the rice is cooked, stir in the ketchup, then the bacon, onion, and corn, until evenly mixed through. Transfer to a container to store in the fridge.

For breakfast, spoon some of the rice mixture into a mug, leaving at least a half inch clear space at the top. Sprinkle the cheese over the rice mixture. In a small dish, beat together the egg, sugar, milk, and mayo with a fork. Pour over the cheese on the rice mixture. Some will run down into the rice, which is fine. Microwave 2 1/2-3 minutes. While the dish cooks, if you want you can prepare the next day’s egg mixture, then cover and throw into the fridge. Once cooked, feel free to top/decorate with more ketchup. Grab a spoon and enjoy!