Place rice in shallow bowl and fill with water until rice is covered. Rake with fingers until water is clouded. Pour rice into strainer. Dump back into bowl, and repeat until water stays relatively clear.
Dump rice into rice cooker, add water. Turn on rice cooker.
Mix seasoning ingredients. Stirring until sugar is dissolved.
After rice cooker indicates it is finished cooking, wait a couple minutes - this allows any extra water to evaporate.
Check rice. If there is a water puddle, close rice cooker and wait several more minutes for water to evaporate.
Remove rice from cooker, and into a large bowl.
Bake bacon for 15 minutes at 350ᵒ. Drain and set aside.
Sauté peppers and garlic in oils for 2 – 3 minutes.
Add corn, scallions and a sprinkle of salt to sauté another 2 – 3 minutes.
Remove from pan and set aside.
Put chopped chard in the same pan, add water to simmer until wilted. Strain in a colander.
Place cooked greens back in pan to one side. Place cooked peppers and corn in opposite side of pan for last minute warming.
Put water in medium pan deep enough for water to cover eggs. Add vinegar. Heat until just beginning to bubble on the bottom.
Crack eggs one at a time into a small bowl. Swirl water lightly and pour each egg into warmed water. Turn off heat. Cover and cook for 5 minutes.
Meanwhile, turn heat on low under vegetables.
Spoon rice into four servings in separate bowls. Lay warmed vegetables, bacon strip, and avocado decoratively on top of rice.
Remove eggs with a slotted spoon and let water fully drain before adding to rice and vegetables.
Garnish with nori and sriracha to taste.
Servings 4