I’ve wanted to share this recipe for a while, but thought I might be overloading you with too many healthy recipes – and if you’re anything like me, you can’t eat super healthy everyday. So after a slightly indulgent intermission of vegetarian but not-super-healthy-for-you baked rigatoni, I thought it would be a good idea to balance life out with something you can feel really good about eating. It is all about balance after all, right?
I thought I had this brilliant one-of-a-kind idea to use quinoa instead of white rice to make fried rice, but after a little perusing through Foodgawker.com, I realized that I wasn’t the first person to come up with this idea. Hate when that happens. But I pushed on, and decided to share anyways. With all the awesome food blogs out there in the realm of the internet, there are bound to be a couple of repeat ideas – and you know what? I’m ok with that.
Pair this scrumptious fried rice with some spicy general tso’s chicken, this healthy slow-cooker orange chicken, or throw in some sautéed shrimp or chicken for a nice little lunch or dinner on its own.
- 1 cup quinoa (or 2½ to 3 cups leftover cooked quinoa)
- 1 ½ cups water or low-sodium chicken stock
- ¼ small onion, chopped
- 2 carrots, peeled and chopped
- 3 scallions, chopped and divided
- 3 garlic cloves, minced
- ½ teaspoon fresh ginger, minced
- 1 tablespoon olive oil
- 2 eggs, lightly scrambled (still raw)
- ½ cup frozen peas, thawed
- 1 ½ tablespoons teriyaki sauce
- 2 ½ tablespoons soy sauce
- ¾ teaspoon sesame oil
- Rinse quinoa a few times in cold water.
- Bring quinoa and water or chicken stock to a boil in a medium saucepan, and then reduce to a simmer. Season with salt.
- Simmer for 15-20 minutes until quinoa is fluffy and cooked through. Remove from heat and let set for five minutes or so. Fluff with a fork.
- Cool and store in the fridge, preferably overnight.
- Mix teriyaki, soy sauce, and sesame oil in a small bowl. Set aside.
- Heat ½ tablespoon olive oil in a large sauté pan over a high heat. Add onion and carrot, cook about two minutes. Add 2 scallions, garlic and ginger to the pan. Cook another two minutes. Add in 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.