Quinoa fried “rice”

One of my favorite things about getting hibachi is getting to eat the fried rice. Who doesn’t love it? It’s definitely better than white rice. However, it can be hard to justify eating fried rice when you’re trying to eat healthy. Don’t worry, though, because you can enjoy the taste of it without having to worry about all the carbs. All you have to do is sub the rice for quinoa and bam – you have quinoa fried “rice.” This is a super easy, filling and tasty recipe to make, and it’s one of my new favorite lunch meals. Below is the recipe I used for inspiration by Cooking for Keeps. I’ve made this recipe a few times, and each time it varies for me depending on what vegetables I have in the fridge – for example, you won’t see scallions or frozen peas in my picture because I didn’t have any that time. Instead I used different vegetables, but all that really matters is the sauce. Her recipe is just to give you a close to authentic take on fried rice, but any vegetables will suffice. So try it out and enjoy your fried rice while maintaining your health goals.

Ingredients (serves 4):

  • 1 cup quinoa (or 2½ to 3 cups leftover cooked quinoa)
  • 1 ½ cups water or low-sodium chicken stock
  • ¼ small onion, chopped
  • 2 carrots, peeled and chopped
  • 3 scallions, chopped and divided
  • 3 garlic cloves, minced
  • ½ teaspoon fresh ginger, minced
  • 1 tablespoon olive oil
  • 2 eggs, lightly scrambled (still raw)
  • ½ cup frozen peas, thawed
  • Sauce:
  • 1 ½ tablespoons teriyaki sauce
  • 2 ½ tablespoons soy sauce
  • ¾ teaspoon sesame oil
  1. Rinse quinoa a few times in cold water.
  2. Bring quinoa and water or chicken stock to a boil in a medium saucepan, and then reduce to a simmer. Season with salt.
  3. Simmer for 15-20 minutes until quinoa is fluffy and cooked through. Remove from heat and let set for five minutes or so. Fluff with a fork.
  4. Cool and store in the fridge, preferably overnight.
  5. Mix teriyaki, soy sauce, and sesame oil in a small bowl. Set aside.
  6. Heat ½ 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. Throw in peas, then toss everything together until the peas are warmed through, add remaining scallion and serve.


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