7

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

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

Rice bowlsGrey platter
from Country Road.
Braised mushrooms
Glass from Robert
Burton. Chopping board
from Country Road.
All other props stylist’s
own. Stockists p168.

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.➤

GOURMET TRAVELLER 63

Quick meals