While fried rice isn’t the worst item on the menu at your favorite take-out restaurant, it leaves a lot to be desired in terms of nutrition. We’ve given the traditional dish a makeover with this quinoa vegetable fried rice – that tastes just as good as the original but provides way more nutrition!
In this recipe we’ve swapped the rice for quinoa – a pseudo-grain that is worthy of its superfood status by providing nutrients such as vitamins, minerals and plant-based protein. Along with mixed vegetables and reduced sodium soy sauce, this quinoa vegetable fried rice is the perfect substitute for your favorite Chinese take-out side.
Quinoa Vegetable Fried Rice
Serves 4, as a side
2 tablespoons olive oil
2 eggs, whisked
1 large carrot, diced
½ yellow onion, minced
3 cloves garlic, minced
1/3 cup frozen peas
4 cups cooked quinoa
3 green onions, chopped
3 tablespoons soy sauce, reduced sodium
Salt and pepper to taste
Heat a large skillet over medium heat.
Add ½ tablespoon of olive oil along with whisked eggs. Scramble eggs until cooked through. Remove from pan and set aside.
Add another 1/2 tablespoon of olive oil with the onion and carrots to the pan. Cook for 5 minutes or until onion is translucent and carrots have begun to soften. Add the garlic and cook for 30 more seconds.
Increase the heat to high and add the remaining oil to the pan along with the frozen peas. Stir in quinoa and “fry” for 3 minutes, stirring often so the quinoa doesn’t burn.
Stir in the cooked eggs and soy sauce and remove from heat.
Season quinoa with salt and pepper to taste. Toss with green onions and serve.
Similar to traditional fried rice it is best if the quinoa is a day old, however freshly cooked quinoa that has been cooled will work just as well in this recipe.
Want to make this into a main dish? Simply add your choice of chicken, beef, pork or shrimp!
Are you gluten-intolerant? Swap out the soy sauce for tamari!