Bacon Fried Rice with Broccoli and Wilted Greens
Total Time
50 minutes
Prep Time
10 minutes
Cook Time
40 minutes
Rating
0 out of 5 stars
(0)
Ingredients
2 servings
- 1 cup short grain brown rice (uncooked)
- 1½ tablespoons extra virgin olive oil
- 4 ounces bacon or pancetta (cut into ½ inch lardons)
- 1 teaspoon crushed red pepper flakes
- 3 cloves garlic (minced)
- 1 cup broccoli florets (chopped)
- 1 cup Brussels sprouts (shaved or very thinly sliced)
- 3 cups leafy greens (I recommend a combination of baby spinach and arugula, but you do you, coarsely chopped)
- 4 large eggs
- Kosher salt
- Fresh ground pepper
- ¼ cup shaved Parmesan cheese (optional)
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Preparation
Step 1
Pour the rice into a small pot with 1¾ cups water and a pinch of salt. Bring to a boil, lower to a simmer, cover and cook for 40 minutes until the water has been absorbed. Remove from the heat and allow to rest, covered, for 10 minutes. Fluff with a fork and set aside until ready to use.
Step 2
While the rice is cooking, slice the bacon and chop the broccoli, Brussels sprouts and greens. Briefly set aside.
Step 3
Moving on to the eggs. Bring a medium pot with 6½ cups of water and 4 tablespoons of salt to a boil. (The salted water will make it easier to peel the eggs. Thank God.) When boiling, carefully add the eggs. Bring the water back to a boil and cook for 5½ minutes. Drain the eggs immediately and let them cool for about 5 minutes before gently removing their shells. Place the peeled eggs in a pot filled with hot water if you want to keep them warm.
Step 4
Now it’s time to finish up the rice. Heat the olive oil in a large saucepan or wok. When hot, add the bacon (or pancetta), red pepper flakes and garlic. Sauté for about 4 minutes until the bacon is golden brown. (Please be careful not to burn the garlic people.)
Step 5
Add the greens to the pan and sauté for 1 minute until they are just wilted.
Step 6
Add the rice and cook for about 3 minutes, stirring continuously. Season with salt and fresh ground pepper to taste.
Step 7
Drain the eggs and cut them in half lengthwise. Divide the rice among 4 plates (or 2…) and top with an egg and Parmesan (if using). Serve warm.
Step 8
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