Quinoa Fried Rice With Bacon And Bok Choy Food

QUINOA FRIED RICE

Steps:

• Bring water and quinoa to a boil in a saucepan; season with salt. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Remove saucepan from heat and let sit for 5 minutes; fluff quinoa with a fork. Refrigerate until cool, 8 hours to overnight.
• Mix soy sauce, teriyaki sauce, and sesame oil together in a bowl until sauce is evenly mixed.
• Heat 1 1/2 teaspoons oil in a large skillet over high heat; saute carrots and onion for 2 minutes. Add 2 scallions, garlic, and ginger; saute until fragrant, about 2 minutes more. Add the remaining 1 1/2 teaspoons oil and quinoa; cook until heated through, about 2 minutes.
• Stir sauce into quinoa mixture; cook and stir until evenly coated, about 2 minutes.
• Make well in the center of the quinoa mixture. Pour eggs into the well; cook and stir until eggs are scrambled and cooked through, 2 to 3 minutes. Add peas and cook until heated through, 2 to 3 minutes. Add remaining scallion.

QUINOA FRIED "RICE"

Steps:

• Bring 1 1/2 cups water, 3/4 cup rinsed quinoa and 1/2 teaspoon kosher salt to a simmer in a saucepan; cover and cook 15 minutes. Meanwhile, cook 1 chopped broccoli stalk and 4 chopped baby bell peppers in vegetable oil in a skillet until tender, 3 minutes. Add 2 chopped scallions and 1 tablespoon each chopped garlic and ginger; cook 1 minute. Add the quinoa, 2 tablespoons soy sauce and 1 tablespoon each toasted sesame oil and mirin; toss.

JALAPEñO-LIME QUINOA AND BOK CHOY

Steps:

• Heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add 1 each minced garlic clove and jalapeño; cook 1 minute. Add 1 1/4 cups water, 3/4 cup tricolor quinoa and 1/2 teaspoon kosher salt. Bring to a boil, reduce to a simmer, cover and cook until tender, 12 to 15 minutes. Remove from the heat and set aside, covered, 10 minutes. Stir in 1 pound thinly sliced baby bok choy and the zest and juice of 1/2 lime.

BACON-Y BOK CHOY

Steps:

• Fry bacon in a large skillet over medium heat until crispy. Remove bacon and drain the fat, reserving one tablespoon of the grease in the skillet. Add the olive oil, onion, red pepper flakes and garlic. Cook and stir over medium heat until the onions are starting to be tender.
• Add the bok choy, and place a lid on the pan. Let cook for 3 to 5 minutes. Remove the lid; cook and stir until the bok choy is tender but still crunchy, about 2 minutes. Stir in the bacon, and season with salt. Serve piping hot!

BOK CHOY STIR-FRY WITH CANADIAN BACON

Steps:

• Combine the soy sauce, Sriracha and sugar in a bowl; set aside. Meanwhile, heat 1 tablespoon vegetable oil in a large nonstick skillet over high heat. Add the Canadian bacon; cook, stirring, until crisp and browned around the edges, about 4 minutes. Transfer to a bowl.
• Add 1 more tablespoon vegetable oil to the skillet, then add the mushrooms and 1/4 teaspoon salt. Cook, stirring occasionally, until the mushrooms start browning, 4 minutes. Add the remaining 2 tablespoons vegetable oil, the bell pepper and red onion and cook, stirring occasionally, until the pepper is crisp-tender, about 3 minutes.
• Add the garlic, bok choy and 1/4 teaspoon salt and cook, stirring, until the bok choy is just wilted, about 2 minutes. Return the Canadian bacon to the skillet, add the soy sauce mixture and stir to combine. Serve over brown rice.

CHICKEN AND RICE WITH BACON

Steps:

• Preheat oven to 325.
• Line large baking dish with bacon.
• Pour rice evenly over top of bacon.
• Place chicken on top of rice.
• Season chicken with salt, pepper, poultry seasoning and paprika.
• Mix together soup, broth, milk and pour over chicken and rice.
• Cover and bake for 3 hours at 325.
• Uncover and bake for 15 minute more.

FRIED RICE WITH BACON (ORIENTAL STYLE)

Steps:

• Trim most of the fat from bacon & chop meat into bite-sized pieces. Fry in large skillet until almost crisp. With slotted spoon, remove to a plate lined with paper towels to drain. Set aside. Leave 1 teaspoon (or less) of the bacon grease in pan but wipe out any more than that & reduce heat to medium low.
• Lightly beat eggs, milk, salt & pepper together, then add to hot pan & scramble. Breaking up into small, 1/2 inch or so, sized pieces & cook til dried but not browned. Remove to small bowl & set aside.
• To pan, add olive oil, garlic, 5 of the sliced onions, shredded carrot & frozen veggies. Stir fry for about 2 minutes.
• Sprinkle bouillon (or packets) over veggies then add the 2 Tablespoons water & stir to dissolve.
• To pan, add rice, soy sauce & sesame oil. Stir fry for about 3 minutes or until rice is evenly coated with the soy sauce.
• Stir in bacon pieces.
• Gently stir in scrambled egg.
• Garnish with last sliced green onion.
• Serve with additional soy sauce, sesame oil or chili oil.

BACON FRIED RICE

Steps:

• Fry bacon until crisp.
• Add onion and stir fry for 1 minute.
• Add egg and scramble until egg forms small flakes.
• Stir in rice and garlic, continue to stir fry until heated through.
• Gently separate grains of rice with fork so mixture is fluffy.
• Add soy sauce and stir until mixture is well blended.

QUINOA AND BOK CHOY SOUP

Steps:

• In a large pot combine garlic, ginger, quinoa, broth, soy sauce vinegar and oil. Bring to a boil over medium high heat. Reduce heat and summer for 15 minutes or until quinoa is tender.
• Stir in mushrooms and simmer, uncovered until mushrooms are tender. Stir in bok choy and onions; simmer for 3-4 minutes or until bok choy is wilted. Season to taste with salt and pepper.

QUINOA FRIED RICE WITH BACON AND BOK CHOY

Steps:

• Cook quinoa in stock, per package directions. Set aside.
• Preheat oven to 375°F (190°C). Cook bacon for about 15 minutes or until desired crispness. Drain on a paper towel-lined plate, then roughly chop.
• In a large wok or skillet over high heat, heat canola oil. Add onion and garlic and season with salt and pepper to taste. Sauté mixture until onions are slightly translucent; about 3 to 4 minutes. Add bok choy and cooked bacon and sauté until the leaves turn bright green; about 1 minute.
• Add cooked quinoa to skillet along with soy sauce, stirring to combine. Cook until quinoa is warmed through; about 2 to 3 minutes. Add raw egg and stir until cooked and evenly distributed throughout the quinoa; about 3 minutes. Add sliced scrambled egg and scallions and combine.
• Serve immediately and garnish with additional sliced scallions.