Spicy Bacon “Fried” Rice

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Spicy Bacon “Fried” Rice
Serves 2
Can be doubled | Can be halved | Makes great leftovers | Can be frozen

Oh my goodness this is a tasty treat! And it’s so much healthier than ordering fried rice in a Chinese restaurant where the tendency is to use copious amounts of questionable oils. Plus, you don’t see bacon fried rice on many menus… My mother in law has been making her version of this dish since my hubby was a kid and he loves it, which was my motivation for creating a Tablespoon version of the dish. Here at home we throw in whatever vegetables we have around, always starting with onions, carrots and frozen baby peas. Try mushrooms, water chestnuts, broccoli, peppers, baby corn, snap peas…    ~ Susan

Ingredients

2 strips of thick cut bacon – diced
1 cup onion – diced
1 cup carrots – diced
1 cup thawed baby peas
3-4 cups leftover cooked rice – try white or brown basmati rice
2 eggs – whipped with a fork until well blended
1/2 teaspoon sea salt
tamari soy sauce to taste
asian style hot sauce to taste

Instructions

Heat a large non-stick (or well seasoned cast iron) skillet over medium heat and add the diced bacon. Stir fry until it begins to brown and the fat renders from the meat. Turn off the heat. Remove bacon pieces to a plate lined with a paper towel to soak up excess fat. Strain off most of the remaining fat drippings from the pan, keeping just enough to stir fry the remaining veggies.

Return pan to the heat, add onions and carrots and stir fry until they are getting lightly browned and a bit tender. Add the eggs and sea salt and slowly stir, allowing eggs to “scramble” until well cooked. Add the bacon, the peas, and the rice and combine it all well. Add tamari and hot sauce to taste and serve while hot!

Serving Suggestions

A side of sauteed spinach or stir fried cabbage are great side dishes to go with this rice, or a marinated cucumber salad would be great too!

Vegetarian Substitutes

Try diced shiitake mushrooms, or diced smokey tempeh strips, also called “fakin bacon, or small diced seitan in place of the bacon, or simply omit the bacon and make a tasty veggie fried rice.

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Broccoli Brown Rice

Broccoli Brown Rice
4 servings
Can be doubled| Can be halved| Makes great leftovers

I love the chewy texture and slightly nutty taste of brown rice, but it’s been a challenge to get Mahir to eat it. He claims it has no taste, but it was this dish which changed his very strong opinion.  One day, we were having grilled halibut for dinner garnished only with lemon, olive oil, salt and pepper, and I wanted an interesting side to balance out the simple entree. I asked Tess to help out, and she invented his tasty dish. We were out of white rice so I was planning on giving Mahir a roll as his starch, but when he looked at what I was about to eat and what Meenakshi had already enjoyed, he was tempted enough to give it a try. He’s glad he did because he liked it enough to request it again and again- brown rice and all. He still won’t eat it plain, but as long as I can keep feeding him this version, I won’t complain!     ~Shivani

Ingredients:

1 cup of uncooked brown rice
1 to 2 heads of broccoli
1 bunch of thinly sliced scallions
1 small red pepper cut into thin slices
1 small orange pepper cut into thin slices
1 teaspoon of oil
1 tablespoon of finely minced garlic
1/2 teaspoon paprika
salt and pepper to taste
1 handful of chopped cilantro (optional)

Instructions:

Prepare rice according to package instructions

Cook broccoli in a pot of boiling water for one to two minutes (it should still be a little crunchy)

Head oil in a large pan on medium heat and fry garlic and scallion for two minutes or until the scallions are just soft

Add in rice and paprika

Add in peppers and cook for two to three minutes or until they are slightly soft but still crunchy

Add in broccoli, and season with salt and pepper.

Mix in cilantro with all the other ingredients and enjoy

Serving Suggestions:

This rice is a perfect side dish for just about any entree including grilled or broiled fish and tofu or chicken marinated with ginger, low sodium soy sauce, garlic and red pepper flakes. Or, make it a one dish meal by adding in tofu or chicken cubes or topping with a fried egg.

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