Bacon Fried Rice with Broccoli and Wilted Greens

Pour the rice into a small pot with the water and a pinch of salt. Bring to a boil, lower to a simmer, cover the pot and cook for 40 minutes until the water has been absorbed. Remove from the heat and set pot aside. Allow it to rest, covered, for 10 minutes. Fluff with a fork and set aside until ready to use.

While the rice is cooking, prep all of the other ingredients, if you haven’t already. Briefly set aside.

Moving on to the eggs. Bring a medium pot with 6½ cups of water and 4 tablespoons of salt to a boil. (The salted water will make it easier to peel the eggs. Thank God.) When water is boiling, carefully add the eggs. Bring the water back to a boil and cook for 5½ minutes. Drain the eggs immediately, set them aside and let them cool for about 5 minutes before gently removing their shells. Place the peeled eggs in a pot filled with hot water if you want to keep them warm.

Now it’s time to finish up the rice. Heat the olive oil in a large saucepan or wok over medium-high heat. When hot, add the bacon (or pancetta), red pepper flakes and garlic and sauté for about 4 minutes until the bacon is golden brown. (Please make sure to stir often and be careful not to burn the garlic people.) Add the broccoli, sprouts and greens to the pan and sauté for 1 minute until they are just wilted. Add the cooked rice and cook for about 3 minutes, stirring continuously. Season with salt and fresh ground pepper to taste.

Drain the eggs and cut them in half lengthwise. Divide the rice among your serving plates and top with an egg and Parmesan (if using). Serve warm and get weird.