Beef bacon and egg rice bowls
80ml rice wine vinegar
2 tbsp shiro (white) miso paste
2 tbsp soy sauce
2 tbsp maple syrup
1 tsp sesame oil
400g brown rice
2 tbsp grapeseed oil or other neutral oil
8 beef bacon rashers
4 large eggs, at room temperature
1 spring onion, thinly sliced
Torn nori and roasted sesame seeds, to serve
Whisk vinegar, shiro miso, soy sauce, maple syrup and sesame oil in bowl to combine.
Cook rice in a large saucepan of boiling salted water until tender, 20-22 mins.
Drain, then transfer to a large bowl.
Add dressing, season to taste and toss to combine.
Meanwhile, heat half the grapeseed oil in a large frying pan over medium-high heat.
Add beef bacon and fry, turning once, until golden and slightly crisp, 1-2 mins.
Drain on paper towels and keep warm.
Wipe out pan with paper towels.
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 mins for soft yolks).
To serve, divide rice among bowls, top with eggs, beef bacon, spring onion, torn nori and roasted sesame seeds.