Quinoa Fried Rice with Bacon and Kale

Quinoa Fried Rice

As you can probably tell by many of our recipes, we have a “thing” for comfort foods served in a bowl. There’s something quite nostalgic about warm soup, a hurkin salad, or even an unexpected treat of our favorite dairy-free soft serve in the concave, hand-held dish.

One of my “go-to’s” 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. Mmmm…yum…Quinoa Fried Rice!

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 Fried Rice Quinoa Fried Rice Quinoa Fried Rice Quinoa Fried Rice

Quinoa Fried Rice with Bacon and Kale

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Serves: Serves 4

Quinoa Fried Rice  with Bacon and Kale

  • 4 cups quinoa, cooked (~1 cup uncooked quinoa)
  • 4 slices of bacon (or alternatives), 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

Instructions

  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.

Notes

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

http://wakethewolves.com/quinoa-fried-rice-with-bacon-and-kale/


TIP

You can make this soy-free be removing the tamari/soy sauce and using a few more pinches of sea salt.


Kale. All Day. Err Day.

If you like this post, checkout more nutritious and healthy living tips in our latest interactive book, Kale. All Day. Err Day. It’s enhanced and interactive for a super fun, learning experience. It’s filled with a great story all about kale, how-to videos, and recipes for the busy and the hungry. Did we mention, it’s FREE…for a limited time. Hurry – check it out here.

 

Kale. All Day. Err Day. | Wake the Wolves

 

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Written By

steph

Stephanie Wong

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  • Jamie H.

    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

      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!!!

  • Anne-Marie

    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

      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!!!