Quinoa Fried "Rice"

This Quinoa Fried “Rice” is a healthy take on everyone’s favorite Chinese takeout! It’s easy to prepare, and every bit as delicious as the original! Serve with chicken, shrimp, and just as it is.

Course Main Course

Cuisine Asian

Keyword fried rice, quinoa fried rice, quinoa, vegetable fried rice.

Prep Time 10

Cook Time 30

Total Time 40

Servings people

Calories 212kcal

Author Nicole

Cost $20

Equipment

Non-stick skillet

Ingredients

1 cup uncooked quinoa
2 cups water or low-sodium chicken stock
¼ small onion, chopped
2 large carrots, peeled and diced (about 3/4 cup)
3 scallions, sliced and divided
3 large garlic cloves
½ tsp freshly grated ginger
2 Tbsp. olive oil
2 ½ Tbsp. soy sauce
1 ½ Tbsp. teriyaki sauce
¾ tsp. sesame oil
2 large eggs, whisked in a small bowl
½ cup frozen peas, thawed

Instructions

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 fluff with a fork.Transfer to a large plate and pop in the fridge or freezer to chill completely.
Mix soy sauce, teriyaki sauce, and sesame oil in a small bowl. Set aside.
Heat 1 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 with a wooden spoon or chopsticks. Toss together and then throw in peas. Toss everything together until the peas are warmed through. Add remaining scallion and serve. Season with salt and pepper.

Nutrition