Crispy Rice with Broccoli, Bacon, Cashews and Egg

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 servings
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1/4 cup oil

6 ounces any bacon or lunch meat, chopped (I'm using bacon)

1 cup broccoli and friends, such as cauliflower, Brussels sprouts, cabbage, broccoli rabe or fennel (I'm using broccoli florets)

2 cloves garlic, sliced

1 cup toasted nuts, chopped (I'm using cashews)

2 tablespoons vinegar or citrus juice (I'm using rice wine vinegar)

3 cups cooked rice or rice pilaf (see Cook's Note)

4 eggs, whisked

Optional toppers: fresh cilantro leaves, lime wedges, chopped jalapenos and soy sauce


  1. Heat a large saute pan over medium heat and add 2 tablespoons of the oil. Add the bacon and cook until almost crispy. Add the broccoli and saute until starting to turn bright green and soften, about 2 minutes. (Other vegetables may take a little longer.) Add the garlic and nuts and cook an additional 2 minutes. Add the vinegar and toss together. Transfer the broccoli mixture to a large bowl.
  2. Add the remaining 2 tablespoons oil to the pan and raise the heat to high. Add the rice and let cook until crisp, about 2 minutes. Flip and cook until crisp on the other side, about 2 minutes more. Stir in the broccoli mixture. Stir in the eggs and cook for 1 more minute. Serve the crispy rice garnished with your favorite toppers on hand.

Cook’s Note

For my rice pilaf recipe, search for One-Tray Chicken with Rice Pilaf. For more ingredient substitution ideas, see the article below.