Bacon and Broccoli Rice Bowl Recipe

Name: Bacon and Broccoli Rice Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups white rice (preferably short-grain or sushi rice); 6 slices bacon, chopped; 1 head broccoli, florets cut into pieces, stems peeled and sliced; 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 jalapenos

Servings: persons

1
Place the rice in a medium saucepan with 2 1/2 cups water.
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.
3
Reduce the heat to low and cook 12 more minutes.
4
Remove from the heat and let stand, covered, until ready to serve.
5
Meanwhile, cook the bacon in a large nonstick skillet over medium heat until crisp, about 10 minutes.
6
Transfer to a paper towel-lined plate.
7
Pour out all but about 1 tablespoon of the bacon drippings from the pan and increase the heat to medium high.
8
Add the broccoli and cook, stirring occasionally, until charred in spots.
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.
10
Stir in the soy sauce and 1/2 teaspoon sesame oil.
11
Divide the rice and broccoli among bowls and drizzle with the pan juices.
12
Heat the remaining 1 teaspoon sesame oil in the skillet over medium-high heat.
13
Crack the eggs into the skillet, season with salt and fry as desired.
14
Place an egg in each bowl and top with the bacon, cilantro, scallions and pickled jalapenos.
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
16
Photograph by Andrew Purcell

811

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups white rice (preferably short-grain or sushi rice), 6 slices bacon, chopped, 1 head broccoli, florets cut into pieces, stems peeled and sliced, 2 tablespoons low-sodium soy sauce, and more.

Yes, Bacon and Broccoli Rice Bowl falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bacon and Broccoli Rice Bowl

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions