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:

Quickview
519k Calories
19g Protein
18g Total Fat
70g Carbs
33% Health Score
Limit These
Calories
519k
26%

Fat
18g
28%

  Saturated Fat
5g
33%

Carbohydrates
70g
23%

  Sugar
5g
6%

Cholesterol
200mg
67%

Sodium
739mg
32%

Get Enough Of These
Protein
19g
38%

Manganese
2mg
148%

Vitamin K
107µg
102%

Vitamin C
83mg
101%

Vitamin A
3452IU
69%

Phosphorus
412mg
41%

Vitamin B6
0.71mg
36%

Magnesium
141mg
35%

Selenium
22µg
32%

Vitamin B3
6mg
30%

Fiber
7g
30%

Vitamin B1
0.41mg
27%

Vitamin B2
0.42mg
25%

Folate
98µg
25%

Vitamin B5
2mg
24%

Potassium
727mg
21%

Zinc
2mg
20%

Iron
3mg
19%

Copper
0.34mg
17%

Calcium
112mg
11%

Vitamin B12
0.61µg
10%

Vitamin E
1mg
10%

Vitamin D
1µg
7%

covered percent of daily need
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