Bacon Fried Rice with Egg, Brussels Sprouts & Carrots

Directions

1. Rinse the jasmine rice in cold water using a strainer until the water runs clear, then drain and transfer the rice to a small saucepan. Add the broth and bring the mixture to a boil over high heat.
2. When the liquid boils, stir, cover, and reduce the heat to low. Let the rice cook until the liquid is fully absorbed, about 15–18 minutes. After cooking, keep it covered and let it rest off heat for 5 minutes.
3. Preheat a nonstick skillet over medium-high heat.
4. Small-dice the bacon.
5. Once the skillet is hot, add the bacon and cook, stirring occasionally, until crispy, 4–5 minutes. Use a slotted spoon to transfer the bacon to a paper towel–lined plate and reserve the skillet with drippings.
6. Wash and dry the Brussels sprouts; trim and thinly slice them on a clean cutting board and place in a medium bowl.
7. Peel, halve, and small-dice the yellow onion; add it to the bowl with the Brussels sprouts along with the shredded carrots.
8. Return the skillet with its drippings to medium heat, add the vegetables with a pinch of salt and pepper, and cook, stirring frequently, until the vegetables are fork-tender, about 4–6 minutes.
9. Push the vegetables to the sides of the skillet and crack the eggs into the center. Let them sit briefly, then scramble and cook until set and no longer runny. Remove from heat.