Bacon and Broccoli Rice Bowl
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- 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
- Total: 40 min
- Prep: 10 min
- Inactive: 10 min
- Cook: 20 min
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
- 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.