Bacon and Broccoli Rice Bowl
Bacon and Broccoli Rice Bowl could be just the gluten free and dairy free recipe you've been looking for. This main course has 529 calories, 20g of protein, and 19g of fat per serving. This recipe serves 4 and costs $1.47 per serving. 421 person have tried and liked this recipe. This recipe from Foodnetwork requires bacon, broccoli florets, eggs, and rice wine vinegar. From preparation to the plate, this recipe takes about 40 minutes. With a spoonacular score of 95%, this dish is tremendous. Bacon and Broccoli Rice Bowl, Chicken and Broccoli Rice Bowl, and Rice Noodle Bowl with Broccoli and Bell Peppers are very similar to this recipe.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 30 minutes
Ingredients:
4 strips bacon
4 cups small broccoli florets
1 medium carrot, shredded
5 cups cooked brown rice
4 large eggs
Kosher salt and freshly ground black pepper
1 tablespoon light brown sugar
1 cup low-sodium chicken broth
2 tablespoons low-sodium soy sauce
2 tablespoons rice wine vinegar
2 scallions, sliced, white and green parts separated
2 teaspoons toasted sesame oil
Equipment:
sauce pan
frying pan
microwave
whisk
bowl
Cooking instruction summary:
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 scallion 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 scallion greens. Drizzle each with sesame oil.
Step by step:
1. Cover the eggs with about 1 inch of water in a small saucepan. Bring to a high simmer, cover and remove from heat.
2. Let stand for 8 minutes. Run under cold water; peel and quarter each.
3. Meanwhile, arrange the bacon in a large skillet and cook over medium heat until golden brown and crisp, about 4 minutes per side.
4. Remove the bacon from the skillet and chop into bite-size pieces.
5. 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.
6. Add the rice, broccoli and scallion 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.
7. Divide the rice-broccoli mixture among four bowls. Top each with a quartered egg, bacon, carrot and scallion greens.
8. Drizzle each with sesame oil.
Nutrition Information:
covered percent of daily need
