Place rice in a saucepan with 2 ½ 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 ¾ cup of water and simmer until the broccoli is tender, about 3 minutes. Add the soy sauce and ½ 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.