Quinoa Fried Rice


  • 4 slices thick-cut bacon, cooked and crumbled
  • 8 ounces crimini mushrooms, chopped
  • 2 carrots, thinly sliced
  • 1/2 cup chopped scallions
  • 2 tablespoons peeled and chopped ginger
  • 3 cloves garlic, chopped
  • 4 cups cooked and cooled rice (jasmine, brown, and long grain all work)
  • 2 1/2 cups cooked quinoa
  • 2 cups sliced sugar snap peas
  • 1/2 cup frozen corn
  • 1/4 cup cilantro
  • 3 tablespoons soy sauce
  • 1 tablespoon toasted sesame oil


  1. Heat a 12 or 14-inch nonstick frying pan over medium heat. Add bacon and cook until crisp. Transfer to a paper towel-lined plate and let cool. Crumble and set aside.
  2. Return pan with bacon grease to medium-high heat. Add mushrooms and carrots and season with salt and pepper. Cook until carrots start to brown on the edges. Add scallions, ginger, and garlic and cook until fragrant (a couple minutes more).
  3. Add rice, quinoa, peas, and corn and cook stirring occasionally, until rice is heated through and starting to get crispy on the bottom, about 5 more minutes. Add cilantro, soy sauce, sesame oil, and bacon and stir to combine. Serve immediately.