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1
Rinse rice in a large fine-mesh sieve under cold running water, then drain well, tapping sieve.
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2
Combine rice, 1 1/4 cups water, and 1/4 teaspoon salt in a 2-quart heavy saucepan and bring to a boil.
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3
Reduce heat to low and cook, covered, 15 minutes.
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4
Remove from heat and let stand, covered, 10 minutes.
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5
While rice is standing, trim scallion and cut diagonally into very thin slices.
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6
Stir rice from bottom to top.
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7
Lightly butter a metal 1-cup measure.
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8
Firmly pack enough rice in measure with a rubber spatula to fill measure halfway.
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9
(If spatula becomes sticky, dip in water.)
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10
Invert measure onto a buttered plate, then tap measure to unmold rice.
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11
Repeat with remaining rice, rebuttering measure each time, to make 4 disks total.
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12
Chill disks, uncovered, at least 15 minutes.
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13
Heat 1 tablespoon butter in a 12-inch nonstick skillet over moderately low heat until foam subsides.
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14
Add rice disks and cook, rotating each once for even browning, until undersides are pale golden, about 8 to 10 minutes, then turn cakes over and add 1/2 tablespoon butter to skillet, swirling to melt butter.
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15
Cook, rotating each cake once, until golden, about 5 minutes more, and transfer to plates.
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16
Increase heat to high and add 1/2 tablespoon butter to skillet, then brown bacon, turning over once, about 2 minutes total.
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17
Place 2 slices bacon on each rice cake.
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18
Wipe out skillet with a paper towel and heat remaining tablespoon butter over moderately high heat until foam subsides.
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19
Crack eggs one by one into skillet.
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20
Sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper total and fry until whites are cooked and yolks begin to set, 2 to 4 minutes.
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21
Place 1 egg on each rice cake stack and sprinkle with scallion.
