“Scrumptious Gluten-Free Malaysian Breakfast: Coconut Rice with Eggs & Crispy Bacon”
Discover this delectable gluten-free Malaysian breakfast featuring fluffy coconut rice, tender eggs, and crispy bacon. This easy-to-follow recipe brings the vibrant flavors of Malaysia to your kitchen with a touch of elegance and plating appeal.
Allergens
Eggs, Dairy (in bacon, if not plant-based)
Ingredients
- 1 cup gluten
- free jasmine rice
- 1 cup coconut milk
- 1 3/4 cups water
- 2 large eggs
- 6 slices thick
- cut bacon
- 1 tablespoon vegetable oil
- Salt and pepper, to taste
Instructions
- Rinse the gluten free jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, coconut milk, and water. Bring it to a boil over high heat, then reduce the heat to low, cover, and cook for 18 minutes or until all the liquid is absorbed. Remove from heat and let it stand for 5 minutes before fluffing with a fork.
- While the rice is cooking, cook the bacon in a large skillet over medium heat until crispy and golden brown. Remove from pan and set aside.
- In the same skillet, add vegetable oil and swirl to coat the pan. Crack the eggs into the skillet and season with salt and pepper. Cook over low heat for 2 3 minutes or until the whites are set but yolks are still runny.
- Divide the coconut rice between two plates, top with a fried egg, and serve alongside crispy bacon. Enjoy your flavorful Malaysian breakfast!
Chef’s Insight
The combination of coconut rice, eggs, and bacon creates a satisfying meal that's perfect for breakfast, brunch, or even dinner.
Notes
You can use gluten-free bacon or plant-based bacon alternatives. - To make the dish vegan, replace the eggs with tofu or other plant-based protein options.