Go Back Email Link
+ servings

Bacon Fried Rice with Broccoli and Wilted Greens

Author - Serena Wolf
Prep Time: 10 minutes
Cook Time: 40 minutes
Yields: 2 large servings, 4 modest servings

Ingredients

  • 1 cup short grain brown rice uncooked
  • 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

Instructions

  • 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.
  • While the rice is cooking, slice the bacon and chop the broccoli, Brussels sprouts and greens. Briefly set aside.
  • 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.
  • 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.)
  • Add the greens to the pan and sauté for 1 minute until they are just wilted.
  • Add the rice and cook for about 3 minutes, stirring continuously. Season with salt and fresh ground pepper to taste.
  • 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.