Bacon and Broccoli Rice Bowl

I got my new issue of food network magazine!  I found a lot of good recipes in this issue.  A weeknight dinner caught my eye.  It looked unique and yummy.  We made this dish with our friends Jeff and Krista.  The recipe makes 4 large servings.

Ingredients:
2 cups white rice (dry, preferably sushi rice)
6 slices bacon, chopped
1 head broccoli, florets cut into pieces, stems peeled and sliced
2 Tbsp low-sodium soy sauce
1 1/2 tsp sesame oil
4 large eggs
Kosher Salt
3 Tbsp chopped fresh cilantro
2 scallions, sliced
2 Tbsp chopped pickled jalapenos

Directions:
1.  Cook rice according to packaging.
2.  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 Tbsp of bacon drippings from the pan and increase 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 Tbsps of water remain, about 3 minutes.  Stir in the soy sauce and 1/2 tsp sesame oil.  Divide the rice and broccoli among bowls and drizzle with pan juices.
3.  Heat the remaining 1 tsp of sesame oil in 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 picked jalapenos.

Jason's Rating: 7.5/10
Jeff's Rating: 7.5+/10
Krista's Rating: 7/10
Beth's Rating: 8/10

Nutrition:
576 calories
15g fat (5g saturated)
229mg cholesterol
648mg sodium
89g carbohydrates
5g fiber
21g protein