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1
Place the rice in a medium saucepan with 2 1/2 cups water.
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2
Bring to a boil over medium-high heat, then cover, reduce the heat to medium and simmer until most of the water has been absorbed, about 6 minutes.
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3
Reduce the heat to low and cook 12 more minutes.
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4
Remove from the heat and let stand, covered, until ready to serve.
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5
Meanwhile, cook the bacon in a large nonstick skillet over medium heat until crisp, about 10 minutes.
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6
Transfer to a paper towel-lined plate.
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7
Pour out all but about 1 tablespoon of the bacon drippings from the pan and increase the heat to medium high.
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8
Add the broccoli and cook, stirring occasionally, until charred in spots.
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9
Add 3/4 cup water and simmer until the broccoli is crisp-tender and only a few tablespoons of water remain, about 3 minutes.
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10
Stir in the soy sauce and 1/2 teaspoon sesame oil.
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11
Divide the rice and broccoli among bowls and drizzle with the pan juices.
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12
Heat the remaining 1 teaspoon sesame oil in the skillet over medium-high heat.
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13
Crack the eggs into the skillet, season with salt and fry as desired.
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14
Place an egg in each bowl and top with the bacon, cilantro, scallions and pickled jalapenos.
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15
Per serving: Calories 576; Fat 15 g (Saturated 5 g); Cholesterol 229 mg; Sodium 648 mg; Carbohydrate 89 g; Fiber 5 g; Protein 21 g
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16
Photograph by Andrew Purcell
