Quinoa Fried Rice
with Bacon and Kale

Quinoa Fried Rice

Quick to the Table

Stephanie Kanoeola Megumi Wong

As you can probably tell by many of our recipes, Springer and I find lots of comfort in foods served in a bowl. There’s something quite nostalgic about warm soup, a hurkin salad, morning oatmeal, or even an unexpected treat of ice cream in the concave, hand-held dish (hence our logo).

One of my favorites is fried rice. It was a huge part of my upbringing, not because I’m part Asian (ha!), but because it was something we ate when we had very little in the fridge. Leftover rice, meat from the night before, fresh herbs, and an egg, was really all you needed.

To bump it up a notch on the nutrition tip, I flipped the childhood favorite and swapped rice out for quinoa, added a refrigerator staple (kale), threw in some breakfast bacon, and used a gluten-free tamari instead of the traditional soy and oyster sauce.

In 15-minutes time (or 30 minutes if you don’t have a batch of quinoa already made), you can have yourself a hefty meal for four (or lots of leftovers). ENJOY!

Quinoa Fried Rice
Quinoa
Skillet
Quinoa Fried Rice
Quinoa Fried Rice

Ingredients
4 cups quinoa, cooked (~1 cup uncooked quinoa)
4 slices of bacon, cooked and roughly chopped*
1 egg, scrambled and sliced
1 egg, raw
¼ cup onion (red or yellow), finely chopped
2 cloves garlic, finely chopped
2 cups kale, thinly chopped
1 green onion, sliced thin
¼ cup cilantro, chopped
1 tablespoon gluten-free tamari (or soy sauce)
1 teaspoon coconut oil
Sea salt and pepper to taste

*Easily swap bacon for other ingredients: leftover steak, cooked shrimp, tofu, or even roasted cashews work great too.


Steps

  1. In a large skillet over high heat, melt the coconut oil and sauté onions and garlic with a pinch of sea salt and pepper until the onions are slightly translucent.
  2. Add the raw kale and cook until the leaves turn bright green (~ 1 minute).
  3. Add the cooked bacon and cook for another minute.
  4. Add the cooked quinoa, tamari, another pinch of sea salt and fresh, ground pepper. Cook for a few minutes.
  5. Add the raw egg, stir, and cook for another 3 minutes. Allow the “fried quinoa” to sit in the pan for about 30-45 seconds before stirring again. (You don’t want to constantly mix it.)
  6. Add the sliced, scrambled egg, cilantro, and green onions. Serve immediately with an extra garnish of green onions.
Serves 4.
SIDE NOTE: you can make this soy-free be removing the tamari/soy sauce and using a few more pinches of sea salt.

 

 

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Thanks for reading! My name is Stephanie Wong and I am a certified holistic health & nutrition coach, home-grown natural food cook, lover of all things ginger, and a strong believer that strength is beauty. [read more...]

Comments...

  1. Jamie H. says:

    I saw this recipe the other day and just made it for a gathering today. After a taste test it is safe to say I will be making it often. Absolutely delicious! Very flavorful with out one ingredient overpowering another. I was out of coconut oil, so just used a bit of the bacon grease and worked great. Thanks for sharing this recipe.

    • stephanie says:

      Hi Jamie – Yay for a successful taste testing adventure. Great call on using a bit of the bacon grease instead of coconut oil. I think that’s what my grandmother would’ve done too:) Keep experimenting with the ingredients and what you have on hand. It’s definitely one of those dishes where you can throw all kinds of yummy leftovers or pantry staples in to make it delish (toasted cashews, frozen peas, summer squash, etc.). Enjoy!!!

  2. Anne-Marie says:

    I have made this recipe about three times now since discovering it a few months ago. It’s great and super versatile! Adding cashews or almonds is great. I added crushed pineapple once and it was delicious.

    • stephanie says:

      Hi Anne-Marie. SOOO good huh? My boyfriend and I call it out “cheap, we don’t have anything in the fridge” dinner :) It just works with almost anything. Sometimes if we have leftover wild rice made, we’ll use that too. Love the idea of cashews and crushed pineapple!!! So tropical and almost like thai fried rice, huh? Thanks for sharing!!!

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