I made this simple asian style rice bowl a few weeks ago and now I’m addicted. What’s better than rice, broccoli and bacon all combined into a delicious bowl topped with an fried egg over easy? Not much in my book. This dish is quick to put together and makes a great lunch or dinner option for those days when you need something easy.
2 cups white rice
6 slices bacon, chopped
1 head broccoli, florets cut into pieces, stems peeled and sliced
2 tablespoons gluten-free soy sauce
1 1/2 teaspoons sesame oil
4 large eggs
3 tablespoons chopped fresh cilantro
2 scallions, sliced
2 tablespoons chopped pickled jalapenos
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. Serve with additional soy sauce as needed.
Ready for some delicious gluten free take out? I’ve got a great chinese recipe that I came across that is so yummy you’ll never miss the gluten. You’ll get a little messy making this dish in the kitchen, but the flavor is well worth the mess. Serve this with some steamed rice and you are all set.
- 2lbs boneless skinless chicken, chopped into bite sized pieces
- 1 large egg
- 1 1/2 teaspoons salt
- white pepper
- oil (for frying)
- 1/2 cup cornstarch, plus 1 tablespoon
- 1/4 cup white rice flour ( I used Bob’s Red Mill)
- 1 tablespoon ginger-root, minced
- 1 teaspoon garlic, minced
- 1/2 teaspoon crushed hot red chill pepper
- 1/4 cup green onion, chopped
- 1 tablespoon white wine vinegar
- 1/4 cup water
- 1/2 teaspoon sesame oil
- 1 1/2 tablespoons soy sauce (I used San-J Gluten Free Soy Sauce)
- 1 1/2 tablespoons water
- 5 tablespoons sugar
- 5 tablespoons white vinegar
- zest of 1 orange
- Mix ingredients for orange sauce in a small bowl and set aside. Place chicken pieces in large bowl and stir in egg, salt, pepper and 1 tablespoon oil. Mix well. Stir cornstarch and flour together and add chicken pieces, stirring to coat. Heat oil for deep-frying in wok or dutch oven to 375 degrees. Add chicken, small batches at a time, and fry 3 to 4 minutes or until golden crisp. Remove chicken from oil with slotted spoon and drain on paper towels; set aside. Clean wok or dutch oven and heat 15 seconds over high heat. Add 1 tablespoon oil and then add ginger and garlic. Stir-fry until fragrant; about 10 seconds. Add and stir-fry crushed chiles and green onions. Add white wine vinegar and stir 3 seconds. Add Orange Sauce and bring to boil. Add cooked chicken, stirring until well mixed. Stir water into remaining 1 tablespoon cornstarch until smooth and add to chicken then heat until sauce is thickened. Stir in sesame oil and orange zest if desired.