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
• 1 medium carrot, shredded
• 2 teaspoons toasted sesame oil

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Instructions

1. 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.
2. 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.
3. 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.
4. Divide the rice-broccoli mixture among four bowls. Top each with a quartered egg, bacon, carrot and scallion greens. Drizzle each with sesame oil.