Baked Quinou Rice with Bacon (ข้าวอบคีนัวหน้าเบคอน)

1.Rinse the Japanese rice until the water runs clear. Rinse the quinoa thoroughly to remove bitterness. Drain well, combine, and let rest for about 10 minutes.

2.Soak the dried shiitake mushrooms in water until softened. Reserve 250 ml of the soaking liquid, then dice the mushrooms finely.

3.Split the Japanese scallion lengthwise. Finely slice the core; thinly slice the outer layers and soak them in cold water to crisp. Reserve for garnish.

4.Heat a pot over medium heat. Add the sesame oil and cook the bacon until crispy. Remove and drain.

5.Using about 2 tablespoons of the rendered bacon fat, sauté the sliced scallion core and diced shiitake mushrooms until fragrant. Add the rice and quinoa, stirring until the grains are well coated with oil.

6.Pour in the reserved mushroom soaking liquid and the water. Add the dashi powder and stir gently. Once the mixture begins to boil, scatter the carrot and daikon over the top. Cover, reduce heat to low, and cook for about 15 minutes.

7.Remove the pot from heat. Uncover, wipe away any condensation from the lid, gently fluff the rice, then cover again and let steam for an additional 10 minutes until the rice is tender and fluffy.

8.Add the crispy chili garlic oil and soy sauce. Gently mix to distribute evenly.

9.Serve hot, topped with crispy bacon, sliced scallions, and toasted white sesame seeds.