The rice cakes are called that because they can be pressed into a pan, cut, individually wrapped, and made portable. They are not dry, nor do they resemble cardboard in any manner. In fact, my entire family loved and devoured this. THAT. NEVER. HAPPENS.
I made this the night before last Saturday's sprint triathlon and then took 2nd place, so I think they are a pretty good pre-race meal.
2 C uncooked calrose or other medium-grain "sticky" rice*
3 C water
8 oz bacon, chopped
4 eggs
2 T liquid amino acids or soy sauce (we have a seriously picky child when it comes to sauces, so I only added one T of soy sauce and I will probably do it that way every time because I really liked it).
Optional Toppings:
Brown sugar (this was probably what convinced my kids to try it, but I tried a bite with it and didn't really like it)
Salt
Grated Parmesan
Combine rice and water in a rice cooker, or cook over stove according to directions or however you like to cook your rice. While rice is cooking, fry the chopped bacon in a pan. When crispy, drain off fat and soak up the excess with paper towels, but don't thoroughly clean the pan. Beat the eggs in a small bowl, then scramble in the pan.
In a large bowl or in the rice cooker bowl, combine the cooked rice, bacon, and scrambled eggs. Add amino acids or soy sauce.
Then you can either press into an 8- or 9-inch pan (if you're doing this and want brown sugar, mix the brown sugar in first) to about 1 1/2-inch thickness, or keep it in the pot. Top with whatever you want (I thought the Parmesan was so delicious!) to taste and ENJOY!
*Sticky rice is imperative if you want to make them into bars. We used calrose, so that is all I can vouch for, but if you want to use brown rice and just eat it out of a bowl, you should be fine.
8 oz bacon, chopped
4 eggs
2 T liquid amino acids or soy sauce (we have a seriously picky child when it comes to sauces, so I only added one T of soy sauce and I will probably do it that way every time because I really liked it).
Optional Toppings:
Brown sugar (this was probably what convinced my kids to try it, but I tried a bite with it and didn't really like it)
Salt
Grated Parmesan
Combine rice and water in a rice cooker, or cook over stove according to directions or however you like to cook your rice. While rice is cooking, fry the chopped bacon in a pan. When crispy, drain off fat and soak up the excess with paper towels, but don't thoroughly clean the pan. Beat the eggs in a small bowl, then scramble in the pan.
In a large bowl or in the rice cooker bowl, combine the cooked rice, bacon, and scrambled eggs. Add amino acids or soy sauce.
Then you can either press into an 8- or 9-inch pan (if you're doing this and want brown sugar, mix the brown sugar in first) to about 1 1/2-inch thickness, or keep it in the pot. Top with whatever you want (I thought the Parmesan was so delicious!) to taste and ENJOY!
*Sticky rice is imperative if you want to make them into bars. We used calrose, so that is all I can vouch for, but if you want to use brown rice and just eat it out of a bowl, you should be fine.
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