Quinoa Fried Rice
- Number of Servings: 4
Ingredients
2 1/2 to 3 cups cooked quinoa1/2 cup onion, chopped1/2 cup baby bella mushrooms, chopped2 carrots, peeled and chopped (about 1 cup)3 scallions, chopped and divided (about 3/4 cup)3 garlic cloves, minced1 teaspoon fresh ginger, minced2 teaspoons olive oil1 egg + 1 egg white, lightly scrambled (still raw)1/2 cup frozen peas, thawedSauce:1 tablespoon Szhechuan (or teriyaki or hoisin) sauce1 ½ tablespoons soy sauce½ teaspoon sesame oil
Cool quinoa and store in the fridge, preferably overnight.
Mix teriyaki, soy sauce, and sesame oil in a small bowl. Set aside.
Heat 1 teaspoon olive oil in a large sauté pan over a high heat. Add onion and carrot, cook about two minutes. Add the rest of the veggies and cook. Add 2 scallions, garlic and ginger to the pan.
Cook another two minutes. Add the rest of the olive oil and the quinoa. Stir-fry about two minutes.
Add sauce and stir-fry until incorporated, about two minutes. Make a well in the center of the quinoa pour eggs in, scramble. Throw in peas, then toss everything together until the peas are warmed through, add remaining scallion and serve.
Serving Size: Makes 4 servings
Mix teriyaki, soy sauce, and sesame oil in a small bowl. Set aside.
Heat 1 teaspoon olive oil in a large sauté pan over a high heat. Add onion and carrot, cook about two minutes. Add the rest of the veggies and cook. Add 2 scallions, garlic and ginger to the pan.
Cook another two minutes. Add the rest of the olive oil and the quinoa. Stir-fry about two minutes.
Add sauce and stir-fry until incorporated, about two minutes. Make a well in the center of the quinoa pour eggs in, scramble. Throw in peas, then toss everything together until the peas are warmed through, add remaining scallion and serve.
Serving Size: Makes 4 servings
Nutritional Info Amount Per Serving
- Calories: 306.1
- Total Fat: 7.6 g
- Cholesterol: 46.5 mg
- Sodium: 723.4 mg
- Total Carbs: 43.7 g
- Dietary Fiber: 6.3 g
- Protein: 13.0 g
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