Fried Brown Rice with Watercress and Bacon
March 21, 2009
Well I hate to admit how long I have actually had my wok for…5 years, I think! But no worries, because I decided it was time!! I whipped up this brown rice with watercress and bacon, it was not only very tasty, but it was fun! And I cannot wait for the next, and next, and next, recipe to prepare in my wok! This recipe is basically a spinoff from the numerous fried rice recipes that are available. The bacon added a nice smokey flavor to the nuttiness of my brown rice, and with the addition of the watercress, eggs, and scallions, believe it or not this was our entree for dinner. It was filling enough, to pile this fried brown rice with watercress and bacon, into a big bowl, that I served with egg rolls.
I was intrigued by one of the main ingredients, watercress because it’s a green that I am not familiar with. Watercress is an amazing europian perrenial herb, known for it’s peppery taste related to the mustard family. Watercress is also renown in herbal history as a spring cleaning herb for purifying the blood and cleaning the whole system according to this link here. I prefer brown rice over white rice, to me it has more flavor, a smooth nutty taste. Please enjoy!
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- 1/2 lb. bacon
- 1 tbsp. + 1 tsp. soy sauce
- 1 tsp. sesame oil, plus a few drops
- 1/8 tsp. dried red pepper flakes
- 1 ½ cups brown rice, cooked and cooled
- 1 bunch watercress, stems removed
- 1 egg beaten
- 3 tbsp. olive oil
- 2 scallions, chopped, including green part of scallion
Heat a nonstick frying pan over medium heat and cook bacon, until golden brown and cooked through. Set aside until cooled, crumble into small pieces.
Heat your wok over medium heat. Put the watercress and 1 tsp. of soy sauce in the pan and cook until the watercress is just wilted, about 30 seconds. Remove.
Place a few drops of sesame oil in your wok, add the egg to the pan and cook until just done, about 30 seconds. Remove egg from pan and break into large pieces. Heat the oil over medium-high heat, add your scallions and red pepper flakes and cook, stirring, for 1 minute. Add the cooked, cooled brown rice to the pan and heat the rice, stirring, for 4 minutes. Add 1 tbsp. soy sauce, bacon, watercress, and egg. Heat, stirring, 1 to 2 minutes longer. Drizzle the remaining tsp. of sesame oil over the top.
Serves: 4
Total time: 30 minutes
Related posts:
- Ray’s Andouille Sausage with Brown Rice and Beans
- Spicy Pork & Rice Soup with Lime
- Asparagus Salad with Crispy Bacon
January 23rd, 2010 at 9:05 pm
[...] yummy, asian style, with marmalade as the star ingredient. We served these baby back ribs with fried brown rice, and potstickers. A meal to remember, and one that I will definitely make again, and again! [...]