Quinoa Fried Rice
QUINOA FRIED RICE
Hi! Remember last week when I told you about my favorite sweet and sour chicken recipe? Well, today I want to share with you my favorite fried “rice” recipe: quinoa fried rice! Normally I would eat my sweet and sour chicken with plain white rice, but every once in a while, when I have a little extra time (which is rare these days 😀) I love to make this quinoa fried rice. When I was pregnant with my daughter, I craved Chinese food. Any and all Chinese food. I tried my best not to order Chinese take-out all the time, so I made this instead.
This recipe is a loose take on my mom’s fried rice. It has all the traditional goodness of regular fried rice, but it’s made with quinoa instead. Her fried rice is THEE best, but she lives an hour away from me and can’t make this for me whenever I want her to. It has tender carrots, peas and onion, has just the right amount of soy sauce and a few perfectly scrambled eggs mixed in. One thing that I added that my mom doesn’t is hoisin sauce. I love using hoisin sauce because it’s slightly sweet and pairs well when mixed with the soy sauce. This recipe is very simple and could be made ahead of time and heated up. It would also be great for meal prep bowls and if you toss a little chicken or shrimp in, it can be a whole meal!
Quinoa fried rice tips:
- If you don’t have quinoa/would rather use rice, feel free! This recipe works well with quinoa, brown rice or white rice. Really any kind of rice would work.
- You can also add more veggies to make it more of a meal. Broccoli and baby corn are great add-ins. Any kind of meat would be great added in as well. Cooked first, of course. I sometimes like to add water chestnuts for added crunch. This recipe is so versatile that you can make it how you like it!
- I always make my quinoa the morning of, or even the night before. I cook it and just put the whole kettle in the refrigerator. It helps make it so the quinoa soaks up the flavor without making it mushy.
- 1 cup quinoa
- 2 cups water
- 1 tablespoon butter
- 1 small yellow onion, diced
- 1 ½ cups frozen mixed peas and carrots
- Salt and pepper
- 1 teaspoon garlic powder
- 2 eggs, beaten
- ¼ - 1/3 cup soy sauce
- 2 tablespoons hoisin sauce
- Cook quinoa according to package directions. I like to make mine the night before or morning of and let it hang out in the refrigerator when it’s done cooking.
- When you are ready to make your fried “rice”, heat your pan on medium heat and melt the butter. Add in your onion, peas and carrots, a sprinkle of salt and pepper and the garlic powder. Sautee until the onions are translucent, 5-7 minutes.
- When the veggies are cooked, push them off to one side of the pan. On the other side of the pan, add in your eggs and start to scramble them. When they are scrambled (or close to) mix them together with the veggies.
- Add in the quinoa, soy sauce (start with ¼ cup) and hoisin sauce and stir until all the quinoa is coated in soy sauce. Add more soy sauce to your liking.