Crispy bacon, crisp tender broccoli and a fried egg top brown rice in this one bowl meal! Post may contain affiliate links.
Bacon, Broccoli and Egg Rice Bowl
Who else is embracing the whole food in a bowl thing? I love it. Pick your grain, add some sort of meat and/or veggie and top with a fried or poached egg and you have dinner. This Bacon, Broccoli and Rice Bowl from The Food Network was particularly tasty thanks to the bacon. Since it only used 6 slices of bacon, I still have plenty of bacon left for my next bowl meal.
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For my bowl, I used brown rice for the extra bit of nuttiness and nutrition. I also loved that the broccoli was cooked in the bacon fat. No better way to kick up the flavor of broccoli than a little bacon fat! The first day I fried the egg, but for leftovers the next day, I used a poached egg. I am much better at getting a yummy runny egg yolk with a poached egg than a fried egg. For those of you that can whip up a perfect fried egg, any tips?
So, are you on this whole bowl bandwagon? I’m so tempted by this, The Sprouted Kitchen Bowl and Spoon: Simple and Inspired Whole Foods Recipes to Savor and Share
I followed the recipe pretty closely, except that I used my trusty rice cooker: Zojirushi Rice Cooker and Warmer
Bacon, Broccoli and Egg Rice Bowl
Ingredients
- 2 cups white rice preferably short-grain or sushi rice
- 6 slices bacon chopped
- 4 cups broccoli florets
- 2 tablespoons low-sodium soy sauce
- 1 1/2 teaspoons sesame oil
- 4 large eggs
- Kosher salt
- 3 tablespoons chopped fresh cilantro
- 2 scallions sliced
- 2 tablespoons chopped pickled jalapeños
Instructions
- Place rice in a saucepan with 2 1/2 cups of water. Bring to a boil, cover and reduce heat to a simmer. Cook for 16-18 minutes, then remove from the heat and let steam for 10 minutes. Or do what I did and use your rice cooker.
- While the rice is cooking, cook the bacon in a large nonstick skillet over medium high heat. I used my favorite cast iron. When the bacon is crisp to your liking, remove with a slotted spoon to a paper towel lined plate. Add the broccoli to the pan and sauté for a couple of minutes or until it's browned a bit. Add 3/4 cup of water and simmer until the broccoli is tender, about 3 minutes. Add the soy sauce and 1/2 teaspoon of sesame oil. Add the broccoli and it's sauce to the rice, stir to combine and place in 4 bowls.
- Add 1 teaspoon of sesame oil to the skillet and fry your eggs until the desired degree of doneness. Top each bowl with a fried egg, some fresh ground pepper, the cilantro and the pickled jalapeños.
Nutrition
Sandra says
February 13, 2018 at 5:19 pmYour bowl is scrumptious! I prefer the flavor of brown rice over white too, and the egg on top is the perfect addition to an already nutritious dish,
Brandi Crawford says
February 13, 2018 at 3:38 pmI love this combination of ingredients. I haven’t seen anything like this before! This is so creative.
Michelle | A Dish of Daily Life says
August 25, 2016 at 3:46 pmI could see my kids eating that for breakfast! Me too! I’m one of those dinner for breakfast gals, and even though there is an egg here, the rest of it fits right in for me!
Catherine says
April 25, 2016 at 9:33 pmDear Pam, what a delicious bowl for breakfast or brunch…this sounds wonderful! xo, Catherine
Jennifer Stewart says
August 25, 2015 at 1:37 pmYum Yum Yum! I can’t wait to dig into this! No need to go to my favorite Chinese place when I can make world-class take out at home:) Thanks for sharing with Saucy Saturdays
swathi says
August 24, 2015 at 1:54 pmThat bacon, broccoli, egg rice bowl looks delicious thanks for sharing with Hearth and soul blog hop. pinning and tweeting.
Alli @ Tornadough Alli says
August 22, 2015 at 12:04 pmYum this looks great. I love rice bowls and the addition of egg to this makes it look so appealing! Can’t wait to try! I’d love for you to link up a few posts with us on this weeks Throwback Thuradays going all weekend long!
April J Harris says
August 22, 2015 at 4:13 amYour Bacon, Broccoli and Egg Rice Bowl looks wonderful, Pam! Love that it’s easy and so wholesome too! Pinned and shared. Thank you for being a part of the Hearth and Soul hop.
Ann says
August 20, 2015 at 5:08 amThis looks tasty. I wonder if brussell sprouts would work as well?
Debra @ Bowl Me Over says
August 19, 2015 at 10:05 pmThanks for dropping by #TryaBiteTuesday – I’m just loving your egg bowl! Pinned & Facebook share. Hope to see you next week!!!
Ann from Sumptuous Spoonfuls says
August 18, 2015 at 9:37 pmI totally LOVE this recipe … this is my kinda breakfast. Pinning!
Chrissa - Physical Kitchness says
August 18, 2015 at 11:14 amYep I’m totally on the whole ‘bowl’ bandwagon! Love this recipe. The egg addition on the top is clutch!!
Marjie says
August 17, 2015 at 4:07 pmYou had me at “bacon”.
Joanne says
August 17, 2015 at 7:38 amYou NEED to get the new Sprouted Kitchen cookbook!! I am obsessed with it. I’ve made a few things from it, and all have blown my mind!