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.
Ingredients
Method
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.
Alicia Taylor
