Are you bored with only having sweet options in your pocket when you’re cycling? Then this bar is perfect for you. Lots of eggs also make it very high in protein.






Skill level

Average: 3.9 (25 votes)


  • 160 g risotto rice
  • 300 ml water
  • 4 slices of bacon
  • oil for frying
  • 3 eggs
  • 3 tbsp Japanese soy sauce
  • 2 tbsp coconut sugar
  • salt

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Chilling time overnight

Boil the rice in the water until soft.

Cut the bacon into small pieces and fry them crispy in a frying pan. Put the bacon on a piece of paper towel to drain some of the excess fat.

Beat the eggs and scramble in a frying pan.

Mix the rice, bacon and scrambled eggs.

Add the soy sauce, coconut sugar and salt to taste.

Pour into a small plastic bag with a zip lock and put in the fridge.

Refrigerate overnight, then cut into squares.


Recipe and image from Vélochef by Henrik Orre (Hardie Grant, $39.99, hbk).

View our Readable feasts review and more recipes from the book here.