Pineapple Breakfast Bowl with Mango Habanero

Posted by Jay Turner on

Mmmm ... that egg yolk. This dish is merely a vessel to deliver a crispy, perfectly fried egg to your mouth. Because, let's be honest, eating just a fried egg can get a little old. But combined with spicy, savory rice is a breakfast (or dinner) made right. We used Burns and McCoy Mango Habanero, which leaves a nice heat at the end of each bite. Chile heads will need to switch over to Exitium for a kick.

Prep Time: 5 mins

Cook Time: 5 mins (plus time to cook rice)

Servings: 2



2 c cooked rice

2 tsp soy sauce

2 tbsp Burns and McCoy Mango Habanero

2 tsp sesame oil

2/3 c chopped pineapple (we used canned, chopped)

2 green onions

2 eggs

Salt and pepper to taste



1. Chop pineapple and green onions.

2. Place cooked rice, soy sauce, hot sauce, sesame oil, chopped pineapple, and green onions in a pan. Cook over medium heat until warm.

3. Fry eggs (season to taste) and place on top of the rice bowl. Serve.

Pineapple Breakfast Bowl with Mango Habanero

Help us celebrate the #YearofYum. Make one of our recipes, take a snap pic, and tag us @burnsandmccoy.

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