Cheesy Bacon & Veggie Rice Slice

This Cheesy Bacon and Veggie Rice Slice turns everyday ingredients into a comforting and satisfying meal that the whole family will enjoy. It combines cooked rice with crispy bacon, fresh grated vegetables, eggs, and melted cheese to create a golden slice that works well for quick dinners, lunchboxes, or meal prep. It’s a clever way to use up leftover rice while sneaking in extra veggies and flavour.

I first made this on a hectic weeknight when the fridge was bare except for some rice and bits of veg. It turned out so delicious that it quickly became a regular go-to dinner at our house.

Ingredients

• Cooked rice: two cups or about 300 grams white or brown works well brown gives a nuttier flavour and extra fibre
• Olive oil: one tablespoon to cook the bacon and onion adding richness and depth
• Onion: one finely chopped for sweetness and to build the flavour base
• Bacon: four rashers diced choose thick cut for more texture and smoky saltiness
• Zucchini: one cup grated and squeezed to remove excess liquid adds moisture and subtle earthiness
• Carrot: one cup grated brings natural sweetness and vibrant colour
• Corn kernels: half a cup frozen or canned adds pop of sweetness and texture
• Cheddar cheese: one cup grated for a melty, sharp bite
• Large eggs: four to bind everything together into a slice that holds
• Milk: 125 millilitres helps create a custardy texture
• Dried mixed herbs: one teaspoon or parsley for gentle herbaceous notes
• Salt and black pepper: to taste always season well to balance flavours

Step-by-Step Instructions

Prepare the Tin:

Preheat your oven to 180 degrees Celsius or 160 fan. Grease a 20 by 30 centimetre slice tin and line it with baking paper so the slice will come out easily later.

Cook the Bacon and Onion:

Heat olive oil in a frying pan over medium heat. Add the finely chopped onion and cook slowly for three to four minutes until softened and translucent to develop the flavour base. Stir in the diced bacon and continue cooking until the bacon is lightly browned and slightly crisp. Remove the pan from the heat.

Combine Wet Ingredients:

In a large mixing bowl, whisk together the eggs and milk thoroughly until smooth. Season with your dried herbs, salt, and pepper. This will create a well-seasoned custard to hold all the ingredients together.

Add Rice, Veggies and Cheese:

Add the cooked rice, grated zucchini and carrot, corn kernels, cheddar cheese, and the cooked onion and bacon mixture to the egg mix. Stir everything well to combine evenly so each bite is full of flavour and texture.

Bake the Slice:

Pour the combined mixture into your prepared tin and smooth out the top evenly with a spatula. Bake in the preheated oven for between 35 and 40 minutes until the top is golden brown and the slice feels firm and set in the centre.

Cool and Serve:

Let the rice slice cool slightly in the tin before lifting it out and slicing into squares or bars. It can be served warm straight from the oven or cold from the fridge, whichever you prefer.

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Storage Tips

Store any leftovers in an airtight container in the fridge for up to four days. For longer storage, wrap individual portions in baking paper and freeze for up to two months. Reheat gently in the oven or microwave. Avoid leaving it at room temperature because of the eggs and dairy.

Ingredient Substitutions

If you prefer vegetarian, leave out the bacon and add extra vegetables like capsicum, peas or mushrooms for variety and extra nutrition.
Try mixing cheeses such as mozzarella for stretch or parmesan for a sharper flavour to elevate the dish.
Use brown rice to add nuttiness and more fiber if available.
You can boost the protein by adding shredded chicken, tuna, or leftover roast meat instead of bacon.

Serving Suggestions

Serve this slice alongside a fresh green salad with lemon wedges to cut through the richness.
Pair with roasted vegetables for a heartier dinner plate.
Cut into smaller pieces for lunchboxes or as finger food at parties and picnics.
Add a dollop of tomato chutney, relish, or sour cream on top to add extra flavour contrast.

Cultural Context

This kind of rice slice or bake is popular in Australian home kitchens as a practical and tasty way to use leftovers. It suits busy lifestyles and makes feeding hungry kids simpler. Its mix of smoky bacon, cheesy richness and hidden veggies shows how comforting family food can be both inventive and economical.

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Frequently Asked Questions

→ Can I make the slice vegetarian?

Yes, simply omit the bacon and add extra vegetables like capsicum, peas, or mushrooms for added flavour and texture.

→ How do I prevent the slice from being soggy?

Make sure to squeeze out excess liquid from grated zucchini before mixing, and brown the bacon to reduce moisture and boost flavour.

→ Can I use brown rice instead of white?

Absolutely, brown rice adds extra fibre and nuttiness, complementing the slice’s savoury and sweet elements nicely.

→ How should I store leftovers?

Store the slice in an airtight container in the fridge for up to 4 days or freeze individual portions wrapped in baking paper for up to 2 months.

→ What are some serving suggestions?

Serve with a green salad and lemon wedges, alongside roasted veggies, or add a dollop of tomato chutney, relish, or sour cream on top.

→ Can I add extra protein?

Yes, shredded chicken, tuna, or leftover roast meat can replace or supplement bacon for a protein boost.