Who says bacon and eggs can’t be healthy? When used sparingly and in the right way, you need only a little. If you’re in the mood for something a little fancier, dress this rice bowl up by poaching the egg instead of hard-cooking it.
| Level: | Easy |
| Total: | 40 min |
| Prep: | 10 min |
| Inactive: | 10 min |
| Cook: | 20 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 40 min |
| Prep: | 10 min |
| Inactive: | 10 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 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
- Kosher salt and freshly ground black pepper
- 5 cups cooked brown rice
- 4 cups small broccoli florets
- 2 scallions, sliced, white and green parts separated
- 2 scallions, sliced, white and green parts separated
- 1 medium carrot, shredded
- 2 teaspoons toasted sesame oil
Instructions
- 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 scallion 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 scallion greens. Drizzle each with sesame oil.
Nutrition Facts
| Calories | 510 calorie |
| Total Fat | 20 grams |
| Saturated Fat | 6 grams |
| Cholesterol | 200 milligrams |
| Sodium | 950 milligrams |
| Carbohydrates | 65 grams |
| Dietary Fiber | 7 grams |
| Protein | 19 grams |
| Sugar | 4 grams |
| Calories | 510 calorie |
| Total Fat | 20 grams |
| Saturated Fat | 6 grams |
| Cholesterol | 200 milligrams |
| Sodium | 950 milligrams |
| Carbohydrates | 65 grams |
| Dietary Fiber | 7 grams |
| Protein | 19 grams |
| Sugar | 4 grams |
Reviews
Perfect proportions that all meat together in a playful melody of flavors that truly display the quality of your ingredients. Simple and exquisite
Pretty sure I could eat this every day. This is something even a novice cook can make that tastes restaurant-quality.
Delicious, added kale to the broccoli and used fried egg instead. Simple, tasty,easy
Not bad, but I wasn’t crazy about the vinegar. I had a poached egg instead of hard boiled in my bowl which was good and my 6 year old daughter doesn’t eat eggs so I just left it off hers. She liked the dinner though and it was very filling. If I make this again I’ll leave out the vinegar, but that’s just my personal preference.
My daughter does not eat broccoli so I used bok choy instead. It was delicious and a new family favorite!