fried quinoa

30-Minute Bacon Fried Quinoa — Like Fried Rice, but with More Protein!

As I mentioned in a recent post, we eat a lot of rice in this humble apartment of ours. My SO grew up eating a lot of rice. I did, too. Neither of us ever really had potatoes as a side dish growing up, and so we don’t ever really think to include it in our meals. Rice though? Yep! We always think about the rice.

Recently, part of why we have been going through so much rice is because we have been making a lot of fried rice. It’s our current favorite. It’s just so tasty and homey. It’s comforting, and the cooking process doesn’t heat up our air conditionerless apartment as much as some other options.

I’m talking a lot about rice, but this is a quinoa dish, right? Well, I’m talking about the rice because I actually started to get burnt out on it. I was brainstorming on what I could do differently. Then it dawned on me! What’s our other favorite grain? QUINOA, duh! I’m so slow sometimes, haha. Part of the problem with that is the price, but then I remembered WINCO has quinoa for $2.07/pound instead of $6 or $7 per pound at most place. YESSSSSS! So, I bought some quinoa, I brought it home, and thus bacon fried quinoa was born.

This meal takes takes the same amount of time and “effort” (as if there is any!) as friend rice. It tastes really good and debatably better because of the earthy, nutty flavor of the quinoa. Don’t have affordable quinoa? Don’t worry, just make this with your rice.

Visit the link below to view the recipe 🙂

Visit the link below for the recipe.

I like the quinoa because it’s a whole protein. If I didn’t have a meat on hand, I could just make this without any meat, and it would be filling and protein packed. Again, if quinoa isn’t an option for you, don’t worry, you can use rice. Please note that you should be using leftover quinoa/rice, or if you’re like me, you make your grain in the morning, and then fluff it and put it in the fridge until dinner time. It works just as well.

NOTE: My SO doesn’t like carrots or peas, which is why there is broccoli and mushrooms. Use the frozen carrots and peas if you like that. It’s tasty (and more traditional) that way too 😀

Ingredients

  • 1 Cup cooked quinoa or rice (preferably from the night before)
  • 1 Crown broccoli chopped into very small florets
  • 5-6 Mushrooms chopped (small)
  • 4 strips of pepper bacon, chopped small (also tasty with ground chicken or turkey. plus those are healthier O:-) )
  • 4 eggs scrambled
  • 1t sesame oil
  • 2-3 T soy sauce/tamari
  • A few squirts of sriracha to taste (or not at all if you don’t want any spice)

Instructions

***Recipe requires a pretty large pan. If you have a WOK, even better

  1. If you’re me, you’ve forgotten to scramble your eggs. Quickly scramble your eggs. Make sure they’re in pretty small bite sizes so chop them up as you go. Set aside.
  2. On medium-high heat, fry up your bacon. Once it starts looking about half cooked and there is quite a bit of grease, go ahead and add in your veggies. Let those cook for about 5 minutes or so.
  3. Add in your quinoa. Mix everything together.
  4. Add your eggs, mix in with everything else.
  5. Drizzle your sesame oil over and then mix well. Allow to cook for about a minute.
  6. Add in your tamari/soy sauce and the sriracha. STIR STIR STIR! This will sizzle quite a bit. Let it cook for an additional 3-5 minutes. Flip and stir fairly often so all the flavors get everywhere, but also so all part of the food can fry.
  7.  Serve and Enjoy

Photo Source: Me

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