- ¾ cup chicken broth
- 2 tablespoons soy sauce, plus more to taste
- 2 tablespoons vegetable oil
- 6-7 slices thick-cut bacon (about 6 ounces), diced
- 2 tablespoons minced garlic
- 1 fresh hot chili, minced (seeded if you don’t like it too hot)
- 3 cups broccoli florets, cut into 1/2-inch florets
- ½ cup chopped scallions
- 4 cups cooked rice
Combine the broth and soy sauce in a glass. Add 1 tablespoon of the oil in a large skillet and heat over medium heat. Add the bacon and cook, stirring occasionally, until the bacon is crisp and rendered, 9-10 minutes. Remove the bacon from the skillet with a slotted spoon, leaving behind any drippings you have in the skillet.
Add the remaining tablespoon of oil to the skillet, then add the garlic and chilies. Cook, stirring, until fragrant, 1 minute. Add the broccoli to the skillet, then add ½ cup of the chicken broth mixture, raise the heat medium-high, and cook until bright-green and tender crisp, 2-3 minutes.
Add the rice to the skillet along with the bacon and any drippings collected in the bowl, most of the scallions, and the remaining ¼ cup chicken broth mixture. Cook, stirring, until liquid evaporates and rice starts to crisp, 6–8 minutes. Garnish with more scallions and serve hot.