Bacon Fried Broccoli Rice Recipes

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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

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.

CRISPY RICE WITH BROCCOLI, BACON, CASHEWS AND EGG



Crispy Rice with Broccoli, Bacon, Cashews and Egg image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

1/4 cup oil
6 ounces any bacon or lunch meat, chopped (I'm using bacon)
1 cup broccoli and friends, such as cauliflower, Brussels sprouts, cabbage, broccoli rabe or fennel (I'm using broccoli florets)
2 cloves garlic, sliced
1 cup toasted nuts, chopped (I'm using cashews)
2 tablespoons vinegar or citrus juice (I'm using rice wine vinegar)
3 cups cooked rice or rice pilaf (see Cook's Note)
4 eggs, whisked
Optional toppers: fresh cilantro leaves, lime wedges, chopped jalapenos and soy sauce

Steps:

  • Heat a large saute pan over medium heat and add 2 tablespoons of the oil. Add the bacon and cook until almost crispy. Add the broccoli and saute until starting to turn bright green and soften, about 2 minutes. (Other vegetables may take a little longer.) Add the garlic and nuts and cook an additional 2 minutes. Add the vinegar and toss together. Transfer the broccoli mixture to a large bowl.
  • Add the remaining 2 tablespoons oil to the pan and raise the heat to high. Add the rice and let cook until crisp, about 2 minutes. Flip and cook until crisp on the other side, about 2 minutes more. Stir in the broccoli mixture. Stir in the eggs and cook for 1 more minute. Serve the crispy rice garnished with your favorite toppers on hand.

BROCCOLI WITH GARLIC, BACON & PARMESAN



Broccoli with Garlic, Bacon & Parmesan image

My approach to this broccoli is to cook it slowly in the seasonings so the garlic blends with smoky bacon. A few simple ingredients make ordinary broccoli irresistible. -Erin Chilcoat, Central Islip, New York

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 7

1 teaspoon salt
2 bunches broccoli (about 3 pounds), stems removed, cut into florets
6 thick-sliced bacon strips, chopped
2 tablespoons olive oil
6 to 8 garlic cloves, thinly sliced
1/2 teaspoon crushed red pepper flakes
1/4 cup shredded Parmesan cheese

Steps:

  • Fill a 6-qt. stockpot two-thirds full with water; add salt and bring to a boil over high heat. In batches, add broccoli and cook until broccoli turns bright green, 2-3 minutes; remove with a slotted spoon., In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan., Add oil to drippings; heat over medium heat. Add garlic and pepper flakes; cook and stir until garlic is fragrant, 2-3 minutes (do not allow to brown). Add broccoli; cook until broccoli is tender, stirring occasionally. Stir in bacon; sprinkle with cheese.

Nutrition Facts : Calories 155 calories, Fat 10g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 371mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 4g fiber), Protein 8g protein. Diabetic Exchanges

BACON, BROCCOLI, CHICKEN & RICE



Bacon, Broccoli, Chicken & Rice image

This quick weeknight dinner combines chunks of chicken, broccoli, bacon, and that creamy flavor your family is sure to love.

Provided by Knorr

Categories     Trusted Brands: Recipes and Tips     Knorr®

Time 25m

Yield 4

Number Of Ingredients 6

1 tablespoon I Can't Believe It's Not Butter!® Spread
1 pound boneless, skinless chicken breasts, cut in bite size pieces
½ cup sliced red onion
1 (5.7 ounce) package Knorr® Rice Sides™ - Creamy Chicken flavor
2 cups small broccoli florets
4 slices bacon, crisp-cooked and crumbled

Steps:

  • Melt Spread in large nonstick skillet over medium-high heat and cook chicken and onion, stirring frequently, until chicken is thoroughly cooked, about 4 minutes. Remove and set aside.
  • Prepare Knorr® Rice Sides™ - Creamy Chicken flavor in same skillet according to package directions, stirring in broccoli during the last 5 minutes of cook time.
  • Stir in chicken and onion. Sprinkle with bacon.

Nutrition Facts : Calories 375.9 calories, Carbohydrate 34.6 g, Cholesterol 79.1 mg, Fat 9.5 g, Fiber 2.7 g, Protein 35.8 g, SaturatedFat 2.5 g, Sodium 738.2 mg, Sugar 1.4 g

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