Bacon and egg rice bowls SERVES 4
Bacon and eggs needn’t be restricted to breakfast or brunch. Pair the classic combo with miso and maple syrup in a rice bowl for a fast weeknight dinner. For a touch of spice, scatter with a little shichimi togarashi or fresh chilli to serve. 80 ml (⅓ cup) rice wine vinegar 2 tbsp shiro (white) miso paste 2 tbsp soy sauce
2 tbsp maple syrup
1 tsp sesame oil
400 gm (2 cups) brown rice
2 tbsp grapeseed oil or
other neutral oil
8 streaky bacon rashers
4 large eggs, at room
temperature
1 spring onion, thinly sliced Torn nori and roasted sesame seeds, to serve
1 Whisk vinegar, shiro miso, soy sauce, maple syrup and sesame oil in bowl to combine.
2 Cook rice in a large saucepan of boiling salted water until tender (20-22 minutes). Drain, then transfer to a large bowl. Add dressing, season to taste and toss to combine.
Keep warm.
3 Meanwhile, heat half the grapeseed oil in a large frying pan over medium-high heat. Add bacon and fry, turning once, until golden and slightly crisp (1-2 minutes). Drain on paper towels and keep warm. Wipe out pan with paper towels.
4 Heat remaining oil in pan over medium heat, add eggs and fry until base is crisp and yolk is cooked to your liking
(2-3 minutes for soft yolks).
5 To serve, divide rice among bowls, top with eggs, bacon, spring onion, torn nori and roasted sesame seeds.