Broccoli from the farmers market, jalapenos from my garden, local eggs & turkey bacon…a fun combination of ingredients. 

I have made this rice bowl a few times, and we always love it. I make my son a deconstructed version and he devours it., so its a hit all around.

Broccoli and Turkey Bacon Rice Bowl

adapted from Food Network Magazine

2 cups arborio rice

1 or 2 Tbsp olive oil

4 skices turkey bacon, chopped

1 head broccoli, florets cut into small pieces, stems peeled and chopped

2 Tbsp soy sauce

1 1/2 tsp sesame oil

4 eggs

Kosher salt

2 scallions, sliced

2 Tbsp chopped pickled jalapenos (from the garden)

Directions

Place the rice in a medium saucepan with 2 1/2 cups water.  Bring to a boil over medium-high heat, then cover, reduce the heat to medium and simmer until most of the water has been absorbed, about 6 minutes.  Reduce the heat to low and cook 12 more minutes.

Meanwhile, Cook the turkey bacon in a large nonstick skillet over medium heat until crisp (if the bacon is lowfat, add 1 Tbsp oil to the skillet), about 10 minutes. Transfer to a paper towel-lined plate.

If necessary, add 1 Tbsp olive oil to the skillet and increase the heat to medium high.  Add the broccoli and cook, stirring occasionally, until charred in spots.  Add 3/4 cup water and simmer until broccoli is crisp-tender and only a few Tbsp of water remains, about 3 minutes.

Stir in the soy sauce and 1/2 tsp sesame oil.

Divide the rice, broccoli and turkey bacon among bowls and drizzle with the pan juices.

Heat the remaining tsp of sesame oil in the skillet over medium-high heat.  Crack the eggs into the skillet, season with salt and fry as desired.  Place an egg in each bowl, and top with scallions and pickled jalapenos. Serve and enjoy!

Serves 4.