Beggin’ Egg and Cheese Fried Rice

Maddie has had this twice now, and she just gobbled it up each time. This is a Rachael Ray recipe, and is also good for humans. Unlike Maddie, I do not like eggs, so I will not be eating this one with her.

Maddie devours her dinner.

Beggin’ Egg and Cheese Fried Rice

Recipe courtesy of Every Day with Rachael Ray

2 slices turkey bacon (I cooked the entire package, cut it all up, put it in a plastic bag and stuck it in the freezer. Now I have bacon ready whenever I want to make this.)

1 Tbsp. vegetable oil

1/2 c. cooked brown rice (the instant rice-to-go in the individual bowls is great. 45 seconds in the microwave and they’re ready to go!)

1 large egg, beaten

1/4 c. shredded cheddar cheese

Chopped flat leaf parsley, for sprinkling (I omitted this since I didn’t have any)

1. In a medium nonstick skillet, cook the bacon over medium-high heat until crisp, about 5 minutes. Drain on paper towels, then finely chop.

2. In the same skillet, heat the oil over high heat. Add the rice and cook, stirring often, until warmed through, about 4 minutes. Add the cooked bacon and toss. Push the rice mixture to the side of the pan; add the egg to the pan and cook, stirring, until set, then stir into the rice. Transfer to a bowl, top with the cheese and let cool. Sprinkle with the parsley.