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Sunny-Side Up Mango Bacon Sticky Rice: Weekend Brunch Made Easy

Sunny-Side Up Mango Bacon Sticky Rice: Weekend Brunch Made Easy

I kinda have this special thing with rice. You might call it a connection. I know you’re probably completely bewildered right now. Rice? Really? Yes, really.

You see, I grew up with a mom who absolutely loved rice. Whether it was a simple long grain paired with a weeknight roasted chicken and veggie dish or a short to medium grain as the base to our many Cuban feasts like paella and arroz con pollo, rice was pretty prominent in my household growing up.

So yeah, it’s a nostalgic thing. And while I love pasta quite a bit more, rice most certainly has its many purposes in my own kitchen today.


Like this Mango Bacon Sticky Rice creation. Because like rice, I also have a special connection with Hawaii and its rice for breakfast “rule.” You guys, there is simply no greater pleasure than a seriously runny yolk all mixed up in some white rice. Especially if that rice is fried with all sorts of flavorful goodies.

I don’t know how I dreamed up this concoction but it’s all things sweet, savory, smoky, and spicy and it’s also a dish I’d be totally thrilled about if I paid $15 for it at a restaurant. (Toot, toot)

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The sticky dense rice, the crunchy bacon, the sweet ripe mango, the kick of jalapeño, the subtle onion, and of course the ginger and soy - all topped off with a sunny-side-up will be so glad you took my advice on this one. I mean it. Make it this weekend. You’ll see….

Sunny Side-Up Mango Bacon Sticky Rice


1 cup medium or long grain white rice

4 slices applewood smoked thick-cut bacon, chopped

½ cup mango, diced

⅓ cup sweet onion, diced

¼ cup jalapeño, sliced thin

¼ cup soy sauce

4 tablespoons avocado or grapeseed oil, divided

1 teaspoon fresh ginger, grated

2-4 eggs

Salt, if desired


Prepare rice accordingly to package. Let chill in the fridge for at least 6 hours but preferably overnight.

To a wok or large skillet over medium-high heat, add chopped bacon and cook until crispy. Remove bacon and set aside. Discard ½ of the bacon grease. Turn heat down to medium add the diced onion to the pan. Cook until softened. Add the ginger and sauté for 30 seconds with the onion. Turn heat to high and add 2 tablespoons oil. When sizzling, add the cold rice and stir for 2-3 minutes. Add the soy sauce, mango, and jalapeño and continue stirring, pressing the rice against the sides of the pan to absorb the oil and grease (this maintains the stickiness).

In a separate pan, bring 1-2 tablespoons oil to medium-high heat. Crack eggs over oil and let cook for 2-3 minutes. Turn heat down to medium low until white is just set and yolk is still very yellow. Remove from heat.

Spoon rice mixture onto plates and top with 1-2 eggs.

*Makes 2 large breakfasts or 4 breakfast “snacks”

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