Nourish PA: Pulled Pork Breakfast Bowl

Start your day off right with this protein-packed, flavor-forward and relatively quick pulled pork breakfast bowl! It’s a Tex-Mex-inspired mix of chili-spiced pork and pinto beans, bok choy, fried eggs and brown rice, though you can customize it to your heart’s content with other kinds of beans, greens or grains.

For a refresher on how to cook brown rice and dried beans, check out the Nourish PA guides to cooking grains and beans.

Pulled Pork Breakfast Bowl

Serves 2
Prep Time Cook Time Total Time
10 min 11 min 21 min


  • 2 tablespoons olive oil, divided
  • 2-3 baby bok choy heads, washed and chopped
  • Salt and pepper, to taste
  • 1 (15-ounce) can pinto beans, drained, and rinsed, or 1 cup cooked pinto beans
  • 1 (12-ounce) can pulled pork
  • 1 tablespoon chili powder
  • 2 large eggs
  • 2 cups cooked brown rice, kept hot


  1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add bok choy and cook for 3-4 minutes or until tender and wilted. Season with salt and pepper. Remove from skillet and set aside.
  2. Add beans and pulled pork to skillet. Season with chili powder, salt and pepper to taste. Cook for 2-3 minutes or until beans and pork are heated through. Remove from skillet and set aside.
  3. Heat remaining oil in skillet. Add eggs and cook until desired doneness is reached, about 3-4 minutes. Season with salt and pepper to taste.
  4. Divide brown rice between two serving bowls. Top evenly with bok choy, pork and bean mixture and fried eggs. Serve and enjoy.
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