Recipe courtesy of Michael Symon
Recipe courtesy of Michael Symon
Watch how to make this recipe.
Crispy Rice with Broccoli, Bacon, Cashews and Egg
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- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 612
- Total Fat
- 38 g
- Saturated Fat
- 6 g
- Carbohydrates
- 47 g
- Dietary Fiber
- 5 g
- Sugar
- 1 g
- Protein
- 25 g
- Cholesterol
- 187 mg
- Sodium
- 110 mg
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 612
- Total Fat
- 38 g
- Saturated Fat
- 6 g
- Carbohydrates
- 47 g
- Dietary Fiber
- 5 g
- Sugar
- 1 g
- Protein
- 25 g
- Cholesterol
- 187 mg
- Sodium
- 110 mg
Ingredients
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Directions
- 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.
- 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.
