Quinoa Fried ‘Rice’ with Bacon
and green smoothie
Move over fried rice - quinoa fried 'rice' is a nutritious, delicious alternative to the classic. Cooked just the same way as fried rice, this dish includes crispy bacon, easy frozen vegetables (you can use any type), and scrambled egg.
- Garlic - 2 cloves , chopped
- Bacon - 6 strips , chopped
- Soy sauce, low-sodium - 2 Tbsp
- Oil, toasted sesame - 2 tsp
- Vinegar, rice - 2 tsp
- Peas and carrots, frozen - 10 oz
- Limes - 1 , wedges
- Cilantro leaves - 2 Tbsp , chopped
- Eggs - 4 , whisked
- Salt - 1/4 tsp
- Cooked quinoa (leftover from Monday) - ~2 cups
- Hot sauce (opt) - for serving
- Pineapple, frozen cubes - 16 oz (sub frozen mango)
- Bananas - 1
- Baby spinach - 5 oz
- Water - 1 cup
Garlic / Bacon - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Make seasoning - Whisk together garlic, soy sauce, toasted sesame oil, and vinegar. (Can be done up to 5 days ahead)
Peas and carrots - Defrost
Limes / Cilantro - Prep as directed.
Make smoothie - Combine pineapple, banana, baby spinach, and water in a blender. Blend until smooth, adding water as needed. If you’d like your smoothie a bit sweeter, add some honey or your favorite sweetener (not in ingredients list).
Eggs - Whisk eggs with salt.
Drain off all but about 1 Tbsp / 15 mL (for 4 servings; adjust if customizing) of bacon grease. Add quinoa, vegetables, and seasoning. Let quinoa cook without stirring until it starts to sizzle and toast on the bottom, 2 to 3 minutes. Gently stir everything together until warmed through.
Move all of the ingredients to the sides of the pan and pour whisked eggs in the middle. Gently scramble the eggs until nearly cooked through and then fold into the other ingredients.
Move pan off heat. Stir in cilantro and squeeze some lime juice over top.
Serve quinoa with bacon on top, extra lime wedges on the side, and some hot sauce if you’d like. Enjoy smoothie on the side.