Bacon and Broccoli Rice Bowl

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.
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  • Level: Easy
  • Total: 40 min
  • Prep: 10 min
  • Inactive: 10 min
  • Cook: 20 min
  • Yield: 4 servings
  • Nutrition Info
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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

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Divide the rice-broccoli mixture among four bowls. Top each with a quartered egg, bacon, carrot and scallion greens. Drizzle each with sesame oil.

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