Step 1

In a large skillet or frying pan, heat olive oil on medium heat and then add in onion and garlic. Sauté until the onion has softened.

Step 2

Add in the cooked rice and stir to combine.

Step 3

Make a well in the middle of the rice and add in the ketchup and soy sauce, letting it bubble for a minute before mixing to combine.

Step 4

Stir in the frozen peas until they’ve thawed.

Step 5

Stir in green onions and bacon until combined. Set aside.

Step 6

Mix together the eggs, cream, salt, and pepper.

Step 7

On a separate greased non-stick pan on low heat, add in half of the egg mixture and place the lid on top. Leaving the egg mixture alone until it has set. Remove from the pan and repeat.

Step 8

Cut each of the egg circle in half or into a shape that can cover your rice in your meal prep container. I like to cut it into rectangles so I can use cookie cutters to punch out shapes on the discarded egg pieces.

Step 9

Before eating, add some ketchup on top.