Bacon and Broccoli Rice Bowl

  • Preparation Time10 mins
  • Cooking Time20 mins
  • Serves4
  • DifficultyEasy
4 large eggs
4 strips bacon
1 cup low-sodium chicken broth
2 tablespoons low-sodium soy sauce
2 tablespoons rice wine vinegar
1 tablespoon light brown sugar
Salt and freshly ground black pepper
5 cups cooked brown rice
4 cups small broccoli florets
2 spring onions, sliced, white and green parts separated
1 medium carrot, shredded
2 teaspoons toasted sesame oil

Cover the eggs with about 1 inch of water in a small saucepan. Bring to a high simmer, cover and remove from heat. Let stand for 8 minutes. Run under cold water; peel and quarter each.

Meanwhile, arrange the bacon in a large skillet and cook over medium heat until golden brown and crisp, about 4 minutes per side. Remove the bacon from the skillet and chop into bite-size pieces.

Whisk together the chicken broth, soy sauce, vinegar, brown sugar, 3/4 teaspoon salt and a few grinds of pepper in a large microwave-safe bowl. Add the rice, broccoli and spring onion whites and toss to combine. Cover and microwave on high, stirring occasionally, until the broccoli is crisp-tender and the rice is warmed through, about 6 minutes.

Divide the rice-broccoli mixture among four bowls. Top each with a quartered egg, bacon, carrot and spring onion greens. Drizzle each with sesame oil.

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