Best Crispy Rice With Broccoli Bacon Cashews And Egg Recipes

BACON FRIED BROCCOLI RICE

Bacon Fried Broccoli Rice image

Frozen broccoli rice is a great alternative for regular rice. Fried in bacon grease for taste and topped with crispy bacon bits for crunch makes this a great side dish.

Provided by Yoly

Categories Side Dish Vegetables Broccoli

Time 25m

Yield 4

Number Of Ingredients 6

Ingredients

4 slices bacon
¼ cup chopped onion
1 (10 ounce) bag frozen broccoli rice
3 eggs, beaten
3 tablespoons soy sauce
2 tablespoons green onion, chopped (green part only)

Steps:

Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon to a paper towel-lined plate, and leave 2 tablespoons bacon grease in the skillet. Crumble bacon when cool enough to touch.
Add onions to the skillet and cook over medium-high heat until soft and translucent, 3 to 4 minutes. Add broccoli rice and fry until tender, stirring frequently, about 5 minutes. Mix in beaten eggs and stir until well combined. Cook until eggs are completely scrambled into broccoli rice mixture. Turn off heat and stir in soy sauce.
Add crumbled bacon just before serving and stir to incorporate. Top with green onions.

Nutrition Facts : Calories 136.1 calories, Carbohydrate 5.5 g, Cholesterol 149.4 mg, Fat 7.5 g, Fiber 1.8 g, Protein 10.5 g, SaturatedFat 2.4 g, Sodium 1008.6 mg, Sugar 2.5 g

BACON AND BROCCOLI RICE BOWL

Bacon and Broccoli Rice Bowl image

Who says bacon and eggs can't be healthy? When used sparingly and in the right way, you need only a little. If you're in the mood for something a little fancier, dress this rice bowl up by poaching the egg instead of hard-cooking it.

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

Ingredients

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
Kosher salt and freshly ground black pepper
5 cups cooked brown rice
4 cups small broccoli florets
2 scallions, sliced, white and green parts separated
2 scallions, sliced, white and green parts separated
1 medium carrot, shredded
2 teaspoons toasted sesame oil

Steps:

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.

Nutrition Facts : Calories 510 calorie, Fat 20 grams, SaturatedFat 6 grams, Cholesterol 200 milligrams, Sodium 950 milligrams, Carbohydrate 65 grams, Fiber 7 grams, Protein 19 grams, Sugar 4 grams

BACON AND BROCCOLI RICE BOWL

Bacon and Broccoli Rice Bowl image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 cups white rice (preferably short-grain or sushi rice)
6 slices bacon, chopped
1 head broccoli, florets cut into pieces, stems peeled and sliced
2 tablespoons low-sodium soy sauce
1 1/2 teaspoons sesame oil
4 large eggs
Kosher salt
3 tablespoons chopped fresh cilantro
2 scallions, sliced
2 tablespoons chopped pickled jalapenos

Steps:

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. Remove from the heat and let stand, covered, until ready to serve. Meanwhile, cook the bacon in a large nonstick skillet over medium heat until crisp, about 10 minutes. Transfer to a paper towel-lined plate. Pour out all but about 1 tablespoon of the bacon drippings from the pan 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 the broccoli is crisp-tender and only a few tablespoons of water remain, about 3 minutes. Stir in the soy sauce and 1/2 teaspoon sesame oil. Divide the rice and broccoli among bowls and drizzle with the pan juices. Heat the remaining 1 teaspoon 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 the bacon, cilantro, scallions and pickled jalapenos.