After seeing Joy the Baker post about her version of Cheeseburger Rice I knew I had to try it myself. I’ve made a few alterations from her recipe, based on our preferences, and the result was perfect. As far as I’m concerned, this is the perfect meal because it combines all the food groups in one easy to prepare, fun to eat rice bowl.
To make this #dinnerdoneby9am I cook the rice, chop the veggies, and cook the meat and season with the sauces in the morning, refrigerate all day, then cook the eggs, heat up the beef, and stir it all together just before serving.
-4 thick slices of bacon, chopped before cooking
-1 large yellow onion, chopped
-1 pound lean ground beef
-1/2 c yellow mustard
-1/2 c ketchup
-3 large eggs, lightly beaten
-2 cups cooked rice
-1 cup shredded cheddar cheese
2 cups shredded iceberg lettuce
-1 heaping cup sliced dill pickles
-1/2 c chopped tomatoes
Heat a wok or very large pan over medium-high heat. Add the bacon pieces and cook until crispy, about 4 minutes, then set aside and drain off the grease from the pan.
Add the onion and beef to the pan and cook over medium heat, breaking up pieces with a wooden spoon, until browned and cooked through, about 5 to 7 minutes. Season meat mixture with mustard and ketchup. Transfer to a medium bowl.
Return the pan to medium heat and add the beaten eggs, stirring constantly around the pan until the eggs are cooked through and dry. Add the beef mixture and bacon back to the pan. Add the rice, stirring to combine. Cook, stirring over low heat, until thoroughly mixed and warmed through, about 4 minutes.
Set up a topping bar with extra ketchup, mustard, cheddar cheese, lettuce, chopped pickles and chopped tomatoes and let everyone top their bowl as desired.
