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Fried Eggs with Asian-Style Hash
and bacon / brussels sprouts / shiitakes

Active: 30 Total: 30

This Asian-style hash with crisp bacon comes together quickly in a savory brown sauce. Serve fried eggs over top for a colorful meal.
Smarts: If you own a mandoline slicer, it will make quick work of slicing the Brussels sprouts. (A sharp knife will work fine, too.)



Fried Eggs with Asian-Style Hash:
  • Rice, uncooked white or brown - 2/3 cup
  • Onions, medium - 1/2 , chopped
  • Brussels sprouts - 1 lb , trimmed and thinly sliced
  • Garlic - 3 cloves , chopped
  • Bacon - 8 strips , chopped
  • Stock, any type - 3 Tbsp
  • Soy sauce, low-sodium - 1 Tbsp
  • Vinegar, rice - 1 tsp
  • Chili garlic sauce (opt) - 1/2 tsp (sub any hot sauce)
  • Mushrooms, fresh shiitakes - 8 oz , sliced
  • Oil, cooking - 1 Tbsp
  • Eggs - 4


  1. Rice - (Skip if made ahead for Tuesday.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)

  2. Onions / Brussels sprouts / Garlic / Bacon - Prep as directed. Store separately. (Can be done up to 5 days ahead)

  3. Make sauce - Whisk together stock, garlic, soy sauce, vinegar, and chili garlic sauce. (Can be done up to 5 days ahead)

  4. Mushrooms - Slice mushrooms. (Can be done up to 2 days ahead)

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  1. Heat a wok or skillet over medium-high heat. Add bacon and saute until bacon is crisp, 4 to 5 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate.

  2. Drain off all but ~1 Tbsp / 15 mL bacon grease (for 4 servings; adjust if customizing).

  3. Return pan to medium-high heat and add onions and Brussels sprouts. Saute until Brussels sprouts are starting to turn brown in spots, 2 to 3 minutes.

  4. Reduce heat to medium and add mushrooms and sauce to pan. Cover with a lid. Steam until Brussels sprouts are tender, ~5 minutes.

  5. While vegetables steam, heat a nonstick pan with oil over medium heat. Crack eggs into oil and fry on one side for sunny-side up or flip for over-easy.

  6. Reheat rice if made ahead.

  7. Remove lid from vegetables. Top vegetables with bacon.

  8. Serve eggs and vegetables over rice. Add some hot sauce if you’d like. Enjoy!



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