STIR-FRIED RICE WITH CABBAGE & BACON
This Chinese-style rice dish makes a great side for chicken or duck
Provided by Sara Buenfeld
Categories Dinner, Side dish
Time 15m
Number Of Ingredients 6
Steps:
- To serve, heat the oil in a large frying pan or wok, add the lardons and fry for a minute. Tip in the cabbage and onions, stir round the pan then pour over 2 tbsp water and the reserved duck marinade. Pile the rice and peas on top then cover the pan and cook for 5 minutes. Take off the lid, toss well and serve.
Nutrition Facts : Calories 212 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.97 milligram of sodium
FRIED CABBAGE WITH BACON AND GARLIC
This is a family favorite that is put into every cookbook for my kids when they move out and get married. It is a beautiful dish with many colors and full of flavor. Warning, it is addictive. If you are on a diet or just looking for a vegetable in your meal, then this bacon-fried cabbage recipe will fill you up.
Provided by Topher Zenishek
Categories Side Dish Vegetables
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Place bacon in a large skillet and cook over medium-high heat, stirring occasionally, until browned and crispy, 7 to 10 minutes. Drain bacon slices on paper towels and remove most of the bacon grease from the skillet.
- Add oil to the skillet and heat over medium heat. Add onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add cabbage, salt, pepper, and red pepper flakes; cook and stir until cabbage is tender, 10 to 15 minutes. If you prefer softer cabbage, cover the skillet while cooking to give it some steam.
- Crumble bacon into the skillet and mix with the cabbage until well combined.
Nutrition Facts : Calories 188.9 calories, Carbohydrate 11.4 g, Cholesterol 27.3 mg, Fat 11.4 g, Fiber 4.2 g, Protein 11.4 g, SaturatedFat 3.6 g, Sodium 795.7 mg, Sugar 5.6 g
FRIED CABBAGE WITH BACON
My family loves this fried cabbage recipe. I serve it with homemade cornbread. Make a lot, because there will not be any left.
Provided by Vairy
Categories Side Dish Vegetables Onion
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Cook bacon in a skillet over medium heat until crisp, about 5 minutes. Remove bacon and set aside. Add onion and garlic and cook in bacon grease until onion is soft and translucent, about 5 minutes. Stir in cabbage, paprika, sugar, salt, and pepper; mix to combine. Cook for about 10 minutes.
- Stir cooked bacon into the skillet with the cabbage mixture. Simmer over low heat until cabbage reaches the desired consistency, 20 to 30 minutes. Serve hot or warm.
Nutrition Facts : Calories 80.5 calories, Carbohydrate 9.1 g, Cholesterol 8.5 mg, Fat 3.4 g, Fiber 3.3 g, Protein 4.6 g, SaturatedFat 1.1 g, Sodium 219.9 mg, Sugar 4.6 g
BACON AND EGG FRIED RICE
Provided by Jet Tila
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat a large skillet or wok over high heat, then add the 2 tablespoons of oil and the bacon. Cook the bacon, stirring occasionally, until crispy, about 2 minutes. Stir in the onion, garlic, carrots and snap peas and cook, stirring occasionally, until the vegetables start to soften, about 1 minute.
- Add the eggs to the skillet, then add the rice directly into the wet egg. Using the back of a spatula or spoon, press the rice into the egg, fold and repeat until the rice is completely coated and heated through. Add the soy sauce and oyster sauce and stir to coat the rice. Season with a pinch of salt. Cook over high heat, stirring, until the rice is heated through, 2 to 4 minutes. Garnish with the scallions and some white pepper.
CRISPY RICE WITH BROCCOLI, BACON, CASHEWS AND EGG
Provided by Michael Symon : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat a large saute pan over medium heat and add 2 tablespoons of the oil. Add the bacon and cook until almost crispy. Add the broccoli and saute until starting to turn bright green and soften, about 2 minutes. (Other vegetables may take a little longer.) Add the garlic and nuts and cook an additional 2 minutes. Add the vinegar and toss together. Transfer the broccoli mixture to a large bowl.
- Add the remaining 2 tablespoons oil to the pan and raise the heat to high. Add the rice and let cook until crisp, about 2 minutes. Flip and cook until crisp on the other side, about 2 minutes more. Stir in the broccoli mixture. Stir in the eggs and cook for 1 more minute. Serve the crispy rice garnished with your favorite toppers on hand.
BACON DIRTY RICE
Provided by Trisha Yearwood
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Cook the bacon in a medium saucepan over medium heat, stirring occasionally, until almost crisp, about 10 minutes. Add the rice, coriander and cumin and cook, stirring, until the rice is coated and light golden, 1 to 2 minutes. Add the chicken broth and 1 cup water. Increase the heat to medium-high and bring to a boil. Cover the saucepan with a tight-fitting lid and reduce the heat to low; cook for 16 minutes, then let stand, covered, for 5 minutes. Fluff the rice with a fork and stir in the cilantro, parsley and salt and pepper to taste.
FRIED RICE WITH BACON
Crispy bacon gives this fried rice recipe a delicious difference. The sauteed leeks and onion season the rice nicely and give it an appealing look. It goes great with my mom's baked salmon. -Susan Emery Everett, Washington
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, saute leeks and onion in oil until tender, about 10 minutes. Add the rice and salt; cook until lightly browned, stirring frequently. Quickly stir in the egg until blended; cook and stir until egg is completely cooked.Sprinkle with the bacon and pepper.
Nutrition Facts :
CRISPY RICE WITH SHRIMP, BACON AND CORN
This one-pan recipe is a great use of leftover rice, though you can also use freshly cooked rice as long as it's no longer hot. The starch in sticky short-grain rice, together with the corn's starch, caramelize into a nice crust that you can remove in big pieces. Long-grain rice will brown as well, but stay loose when served. Try to get a little of everything in each bite: crisp yet tender rice and corn, savory shrimp, crunchy bacon, juicy tomatoes. This recipe was developed with 16/20-count shrimp in mind, but you can use whatever shrimp you find aside from fancy super-jumbo ones. Serve with hot sauce if you'd like.
Provided by Genevieve Ko
Categories dinner, quick, weekday, weeknight, grains and rice, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oil in large cast-iron skillet or other heavy skillet over high heat. Season shrimp with salt and pepper. Add to the hot oil in a single layer and sear until browned, 1 to 2 minutes per side. Transfer to a plate.
- Turn heat down to medium-low and add the bacon in a single layer. Cook, turning to evenly brown, until crisp, about 10 minutes.
- While the bacon browns, shuck the corn and cut off the kernels. You should end up with about 3 1/2 cups. Thinly slice the scallions and set aside some greens for garnish. Cut the tomatoes in half. (If the bacon is done cooking before you're finished slicing, remove the pan from the heat for a moment.)
- Drain the bacon on paper towels, leaving as much liquid as possible in the skillet. Turn the heat up to medium-high and add the corn, scallions, and a pinch of salt to the skillet. Cook, stirring, until the scallions just wilt, about 1 minute.
- Add the rice and stir until well-mixed and heated through, about 3 minutes. Press the rice evenly across the bottom and up the sides of the pan. Let cook, without stirring, as the rice and corn begin to crackle, until you smell a toasty scent and the rice browns, about 5 minutes. You can lift up a section of rice to peek and see if a golden brown crust has developed.
- Remove from the heat and divide the rice mixture among four bowls, scattering the tomatoes, shrimp and accumulated juices on top of each. (Alternatively, serve rice directly from the pan, with tomatoes and shrimp on top.) Season to taste with salt and pepper. Crumble the bacon all over and garnish with the reserved scallions.
Nutrition Facts : @context http, Calories 521, UnsaturatedFat 12 grams, Carbohydrate 64 grams, Fat 18 grams, Fiber 4 grams, Protein 27 grams, SaturatedFat 5 grams, Sodium 1027 milligrams, Sugar 7 grams, TransFat 0 grams
FRIED CABBAGE WITH BACON, ONION, AND GARLIC
This is a family favorite that is put into every cookbook for my kids when they move out and get married. It is a beautiful dish with many colors and full of flavor. Warning, it is addictive.
Provided by Kathi Richards Smith
Categories Side Dish Vegetables Onion
Time 1h15m
Yield 6
Number Of Ingredients 9
Steps:
- Place the bacon in a large stockpot and cook over medium-high heat until crispy, about 10 minutes. Add the onion and garlic; cook and stir until the onion caramelizes; about 10 minutes. Immediately stir in the cabbage and continue to cook and stir another 10 minutes. Season with salt, pepper, onion powder, garlic powder, and paprika. Reduce heat to low, cover, and simmer, stirring occasionally, about 30 minutes more.
Nutrition Facts : Calories 194.1 calories, Carbohydrate 15.5 g, Cholesterol 19 mg, Fat 12.9 g, Fiber 5.8 g, Protein 6.4 g, SaturatedFat 4.3 g, Sodium 1434.9 mg, Sugar 7.9 g
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