Bacon and Broccoli Rice Bowl

  • 4 large eggs
  • 4 strips bacon
  • 1 cup low-sodium chicken broth
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon light brown sugar
  • Salt and freshly ground black pepper
  • 5 cups cooked brown rice
  • 4 cups small broccoli florets
  • 2 spring onions, sliced, white and green parts separated
  • 1 medium carrot, shredded
  • 2 teaspoons toasted sesame oil

Cover the eggs with about 1 inch of water in a small saucepan. Bring to a high simmer, cover and remove from heat. Let stand for 8 minutes. Run under cold water; peel and quarter each.

Meanwhile, arrange the bacon in a large skillet and cook over medium heat until golden brown and crisp, about 4 minutes per side. Remove the bacon from the skillet and chop into bite-size pieces.

Whisk together the chicken broth, soy sauce, vinegar, brown sugar, 3/4 teaspoon salt and a few grinds of pepper in a large microwave-safe bowl. Add the rice, broccoli and spring onion whites and toss to combine. Cover and microwave on high, stirring occasionally, until the broccoli is crisp-tender and the rice is warmed through, about 6 minutes.

Divide the rice-broccoli mixture among four bowls. Top each with a quartered egg, bacon, carrot and spring onion greens. Drizzle each with sesame oil.

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