Recipe: Quinoa Fried Rice
What if I told you delicious “fried rice” could also be full of protein, fiber, and low in fat? I knew you wouldn’t believe me, but it’s true! This easy quinoa fried rice recipe is packed with protein, veggies, and super grains that will give you tons of long-lasting energy. I often make a big batch of quinoa and store it in the fridge for salads and meals during the week. We were low on groceries one night and I had heard about using quinoa as a fried rice substitute so I gave it a go and it turned out to be amazing! This dish works particularly well with cold or even frozen quinoa. I have made this with frozen vegetables, but suggest using fresh because they stay more crisp! You can add in whatever vegetables or meat you like. I love this idea because it is a yummy way to repurpose leftovers that may get tossed out otherwise.
Total Time:60 minutes
Yield: 4 serving(s)
- 1 cup uncooked quinoa (cook according to directions and chill or freeze)
- 3 cups fresh chopped vegetables
- 3 green onions chopped
- 3 eggs lightly beaten
- 1 tablespoon olive oil
- 1 1/2 teaspoons fresh ginger peeled and minced (ginger paste will work well too)
- 1 teaspoon sesame oil
- 2 tablespoons Teriyaki sauce
- 3 tablespoons low-sodium soy sauce
- 1/2 teaspoon roasted red chili paste (if you don't have this sub with red pepper flakes)
- Heat up your wok or large non-stick frying pan with olive oil.
- If quinoa is frozen add quinoa with vegetables and cook vegetables until cooked yet firm. If quinoa is just cold, cook veggies, then add quinoa and heat for 1 minute after.
- Next build a small well in the center of your pan and add beaten egg to the dish, stir frequently so eggs become scrambled.
- Add sauce to dish and mix gently for 1 minute until dissolved.
Nutrition Information Per Serving
Protein: 12 gram(s)
Fat: 13 gram(s)
Carbohydrates: 35 gram(s)
Fiber: 6 gram(s)
Sugar: 4 gram(s)
From the kitchen of: Chris Freytag