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1
Pour the rice into a small pot with the water and a pinch of salt.
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2
Bring to a boil, lower to a simmer, cover the pot and cook for 40 minutes until the water has been absorbed.
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3
Remove from the heat and set pot aside.
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4
Allow it to rest, covered, for 10 minutes.
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5
Fluff with a fork and set aside until ready to use.
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6
While the rice is cooking, prep all of the other ingredients, if you havent already.
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7
Briefly set aside.
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8
Moving on to the eggs.
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9
Bring a medium pot with 6 1/2 cups of water and 4 tablespoons of salt to a boil.
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10
(The salted water will make it easier to peel the eggs.
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11
Thank God.)
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12
When water is boiling, carefully add the eggs.
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13
Bring the water back to a boil and cook for 5 1/2 minutes.
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14
Drain the eggs immediately, set them aside and let them cool for about 5 minutes before gently removing their shells.
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15
Place the peeled eggs in a pot filled with hot water if you want to keep them warm.
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16
Now its time to finish up the rice.
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17
Heat the olive oil in a large saucepan or wok over medium-high heat.
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18
When hot, add the bacon (or pancetta), red pepper flakes and garlic and saute for about 4 minutes until the bacon is golden brown.
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19
(Please make sure to stir often and be careful not to burn the garlic people.)
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20
Add the broccoli, sprouts and greens to the pan and saute for 1 minute until they are just wilted.
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21
Add the cooked rice and cook for about 3 minutes, stirring continuously.
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22
Season with salt and fresh ground pepper to taste.
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23
Drain the eggs and cut them in half lengthwise.
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24
Divide the rice among your serving plates and top with an egg and Parmesan (if using).
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25
Serve warm and get weird.
