Stir Fried Rice with Bacon and Mushrooms
Active Time: 25 minutes | Total Time: 25 minutes | Serves 4 | Gluten Free
- 4 cups leftover brown rice (from about 1¼ cups dry)
- 8 slices bacon
- 8 ounces shitake mushrooms
- 1 red bell pepper
- ¼ of a small green cabbage
- 1 tablespoon grated fresh ginger
- 2 tablespoons less sodium soy sauce
- 2 tablespoons hoisin sauce
- 2 scallions
Prep all of your ingredients before you get started cooking. We like to make the rice a day ahead of time – it’s easier to work with when it’s cold. But if you haven’t made it yet, do that first.
Slice the bacon crosswise into ½-inch wide pieces. Slice the bell pepper into strips. Shred the cabbage (you should get about 4 cups).
Wipe the mushroom caps clean with a damp paper towel. Remove and discard the stems. Thinly slice the mushroom caps.
In a small bowl, combine the ginger, soy sauce, and hoisin.
Thinly slice the scallions.
In a large skillet, cook the bacon over medium heat until crisp, 5 to 6 minutes. Use tongs to transfer the bacon to a paper towel to drain. Pour off all but 2 tablespoons of the bacon fat from the skillet into a small bowl and reserve.
Increase the heat to medium-high. Add the mushrooms to the skillet and let them cooked, untouched, for 1 minute. After that, stir them occasionally until they’re golden brown and tender, 3 to 5 minutes. Transfer the mushrooms to a small plate.
Add 1 tablespoon of the reserved bacon fat to the skillet. Add the bell pepper and cabbage to the skillet and cook stirring until crisp-tender, about 2 minutes.
Make a well in the center of the skillet, pushing the bell pepper and cabbage to the sides. Add the rice to the well and pour in the sauce. Stir everything together until heated through. Stir in the bacon and mushrooms. Divide among bowls and top with the scallions.
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