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Quinoa Fried Rice

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Ingredients

Instructions

  1. Combine the quinoa and water in a medium pot and bring to a boil
  2. Once the water has come to a boil, reduce to a simmer, cover, and cook for 15 minutes
  3. Meanwhile, peel your carrots, slice them in half, and chop them into small half moons. If your carrots are particularly large, you might want to slice your halves in half before chopping them
  4. Finely mince your garlic and scallions
  5. Save a few inches of the green ends of the scallions for a garnish
  6. Grate 1/4 teaspoon of ginger
  7. Heat a wok over medium/medium-high heat
  8. Once the wok is hot, add a little bit of vegetable or canola oil and your vegetables
  9. Sprinkle your vegetables with a little salt and pepper
  10. Cook your vegetables for about five minutes, stirring often
  11. When your quinoa is done, transfer it to a sieve and push a spoon against the top to squeeze out any excess moisture. You may have to do this in batches depending on how large your sieve is
  12. If you don’t have a sieve, you can skip this step
  13. Add your quinoa in with the vegetables and stir together
  14. Continue to stir the quinoa and vegetables around for a few minutes so the quinoa can fry a little in the pan
  15. Push the quinoa aside and make a small space in the pan. Crack your two eggs into the space (if you are using them) and let them cook for about ten seconds before stirring them in with the rest of the quinoa. Stir for another 30 seconds to 1 minute until the egg is cooked through.
  16. In a small bowl, whisk together your soy sauce, sesame oil, and Sriracha, and add it to the quinoa and veggies
  17. Add your frozen peas
  18. Continue to stir everything around and let it cook for another 3-5 minutes
  19. Garnish with the sliced scallion greens
  20. Note: I used a wok for this recipe, but if you don’t have one, a large saute pan will work too.