Crispy Rice with Broccoli, Bacon, Cashews and Egg

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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