Ingredients

The following ingredients have 4 Servings
  • 2 cups white rice (preferably short-grain or sushi rice)
  • 6 slices bacon (chopped)
  • 4 cups broccoli florets
  • 2 tablespoons low-sodium soy sauce
  • 1 1/2 teaspoons sesame oil
  • 4 large eggs
  • Kosher salt
  • 3 tablespoons chopped fresh cilantro
  • 2 scallions (sliced)
  • 2 tablespoons chopped pickled jalapeños

Instruction

  • Place rice in a saucepan with 2 1/2 cups of water. Bring to a boil, cover and reduce heat to a simmer. Cook for 16-18 minutes, then remove from the heat and let steam for 10 minutes. Or do what I did and use your rice cooker.
  • While the rice is cooking, cook the bacon in a large nonstick skillet over medium high heat. I used my favorite cast iron. When the bacon is crisp to your liking, remove with a slotted spoon to a paper towel lined plate. Add the broccoli to the pan and sauté for a couple of minutes or until it's browned a bit. Add 3/4 cup of water and simmer until the broccoli is tender, about 3 minutes. Add the soy sauce and 1/2 teaspoon of sesame oil. Add the broccoli and it's sauce to the rice, stir to combine and place in 4 bowls.
  • Add 1 teaspoon of sesame oil to the skillet and fry your eggs until the desired degree of doneness. Top each bowl with a fried egg, some fresh ground pepper, the cilantro and the pickled jalapeños.