Bacon, Broccoli and Egg Rice Bowl
Bacon, Broccoli and Egg Rice Bowl - easy and delicious!
Servings 4 servings
- 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
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.
Calories: 590kcal | Carbohydrates: 82g | Protein: 19g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 185mg | Sodium: 706mg | Potassium: 565mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1010IU | Vitamin C: 83.1mg | Calcium: 98mg | Iron: 2.7mg