Ingredients
Method
- Cover the Qetoe Low Carb Rice with boiling water (or stock) in a bowl and let it sit for 5 minutes. Fluff with a fork and set aside.
- Meanwhile, heat a large non-stick frying pan over medium heat and cook the chopped bacon for 3-4 minutes until crispy. Remove and set aside, leaving the bacon fat in the pan.
- Add the butter to the pan with the bacon fat, then add the hydrated Qetoe Rice. Toss through the garlic powder and cracked pepper, stirring for 1-2 minutes so the rice soaks up all those bacon flavours.
- Crack the eggs into a small bowl, whisk lightly, then pour over the rice in the pan. Stir gently and continuously for about 1 minute — you want soft, creamy curds forming through the rice, not dry scrambled eggs.
- Once the eggs are just set but still glossy, fold through the grated cheese, baby spinach, and crispy bacon. The residual heat will melt the cheese and wilt the spinach. Taste and adjust seasoning if needed.
- Divide between two bowls, top with extra cracked pepper and sliced spring onion. Serve immediately while hot and cheesy.
Notes
Take the eggs off the heat just before they look fully done. The residual heat in the rice keeps cooking them, so pulling them early gives you that dreamy, creamy scramble instead of dry rubbery bits.
Traditional rice in a breakfast scramble bowl would deliver around 45g of carbs per serve alone. By swapping to Qetoe Low Carb Rice, you keep all the comfort and texture of a rice bowl while dropping the carbs dramatically — making it suitable for keto, low carb, and diabetic-friendly lifestyles.
