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!