Fried rice is a mainstay in our house. I find myself making it almost weekly with leftover brown rice and cauliflower rice, throwing in whatever veggies I have around and adjusting the spices to match the meal. This week I decided to whip up a batch using leftover rainbow quinoa and loved the result. The quinoa adds a great nuttiness to the dish and holds up well with the spices. It also makes delicious leftovers. My perfect favorite is wrapping it up with lots of veggies in a low carb wrap or tossing it into a big salad. You can also add chicken, shrimp, pork, or beef to make a complete meal.
Quinoa Fried Rice
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- 2 cups cooked quinoa (any kind)
- 2 tsp vegetable oil (or safflower oil, divided)
- 1 tsp sesame oil
- 1 U egg
- 1 U egg white
- 5 U scallions, chopped
- 1.5 cups green cabbage, shredded
- 1 U carrot, diced
- 3/4 cup shelled edamame
- 4 U cloves garlic, minced
- 1 tbsp. ginger, minced
- 2 tbsp low sodium soy sauce
Heat your pan over medium high heat. Whisk together the egg and egg white and season with salt and pepper. Add 1 tsp of vegetable oil to the pan. Add the eggs and cook until just scrambled. Remove from pan and set aside.
Add the remaining vegetable oil and sesame oil to the hot pan. Add the scallions, cabbage, carrot, edamame, garlic, ginger, and any other veggies you like. Cook for 1-2 minutes until they just begin to soften.
Add the quinoa and cook for 2-4 more minutes, stirring constantly, until the quinoa begins to crisp up.
Add the soy sauce and egg. Stir together and cook for 1 more minute. For spicy fried quinoa, add 1-2 tbsp. Asian hot sauce as well.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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