Note to self: I’ve always wanted to eat healthy but I get turned off by most “healthy” food posts because to me they always look so bland and flavorless. If a recipe calls for only salt and pepper as it’s seasonings I swipe left hard (Is it swipe left or right on tinder? when you’re not interested…clearly I’m out of the loop, oh well…point understood hopefully) When I decided to make my own healthy recipes I wanted to infuse them with a ton of flavor so my first creation would have to be this faux fried rice made with quinoa. You can totally make it a meal by adding chicken or steak to the rice or have it as a side with any protein. The thing that makes it, is cooking the quinoa in broth instead of water. Tbh, I could’ve eaten the quinoa by itself after it was cooked …it was that delicious! I ended up refrigerating it overnight and adding veggies, eggs and Asian sauces to make it super flavorful and yummy. The key to a good fried rice is chilled day old rice…I know, I know crazy right? But it works! This might end up being a little more mushy compared to actual rice because of the quinoa consistency but it’s still flavorful and you don’t miss the rice at all. I would hold off on adding the salt till the end because the broth and soy sauce both have sodium and you don’t want it to end up being super salty. Mine’s ended up being perfect and I didn’t need to add additional salt. You can totally make it even more authentic and fry it up in a wok if you have one laying around. If you don’t, I would recommend to use a deep sauté pan and not a regular sauté pan. It was a bit difficult to mix for me in a regular one. But other than that this is a healthier alternative to Chinese fried rice and you’re definitely not missing out on the flavor!
- 2 cups chicken stock (2 cups water with 2 halal maggi chicken bouillon cubes)
- 1 cup quinoa
- 1½ tbsp butter (divided)
- 1 tsp minced garlic
- ½ tsp pureed ginger (you can also use fresh ginger)
- 1 cup frozen mixed vegetables
- 2 pinches of pepper
- 2 eggs (scrambled)
- 2 tbsp soy sauce
- 1 tsp oyster sauce
- ½ tsp sesame oil
- Rinse 1 cup of quinoa in a fine mesh strainer.
- In a small sauce pan add quinoa, 2 cups of chicken stock and bring to a boil.
- Lower the heat to simmer, cover and cook for 25-30 minutes.
- Let it come to room temperature and place in fridge for at least a few hours or ideally overnight.
- In a large deep set sauté pan or wok on medium high heat add 1 tbsp butter, 1 tsp of minced garlic, ½ tsp pureed ginger and sauté for about 30 seconds.
- Add 1 cup of frozen mixed vegetables, 2 pinches of pepper and sauté for about 5 minutes.
- Scoot vegetables to one side of the pan, add ½ tbsp of butter and 2 eggs. Scramble eggs and then mix with veggies.
- Add 2 cups of the cooked and chilled quinoa to the sauté pan and increase the heat to high.
- Add 2 tbsp of soy sauce, 1 tsp oyster sauce and fry the quinoa in the skillet for about 3 minutes.
- To finish off add ½ tsp sesame oil and mix well. Serve hot!