Weekend brunch in my family was a big deal. My dad was the brunch cook, and my mom, brother, and I would take turns getting to decide what was for brunch each weekend. When it was my turn, I almost always chose eggs on rice with oyster sauce. This may sound weird, but trust me it’s awesome – the egg yolk/oyster sauce/Sriracha flavor combo is hard to beat. The rice soaks up all this amazing sauce, and makes brunch heaven with the crunchy bacon and crispy edges of the egg. I think my dad also loved that this was my brunch dish of choice, because it’s dead simple to make. Eggs on rice with oyster sauce was one of the first things I learned to cook, because I wanted to eat it all the time.

Guessipe

• 1/2 cup rice, steamed
• 3 eggs, fried with salt and pepper – edges crisp and yolks still runny!
• 1 TBSP oyster sauce
• 1 tsp Sriracha
• 2 slices bacon, cooked

Make a bed of rice on your plate. Lay the fried eggs onto the rice. Top with oyster sauce and Sriracha. Place the bacon on the side.