Quinoa Fried Rice

Quinoa Fried Rice

Norma Powell, MS, RD, CDN
healthy spin on fried rice
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Main Course
Servings 6

Ingredients
  

  • cup uncooked quinoa white
  • 3 cup low-sodium chicken broth
  • 1 tsp butter
  • 3 eggs whisked
  • 2 tsp salt
  • 1 tsp pepper
  • 1 cup shredded carrots
  • 1 cup edamame no hulls, just beans
  • 1 small white onion diced
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn
  • 3 garlic cloves minced
  • 5 tbsp coconut aminos
  • 1 tbsp toasted sesame oil

Optional

  • 2 cups grilled chicken chopped
  • chopped green onions as topping

Instructions
 

  • Add quinoa and chicken broth to a pot over medium high heat and bring to a boil.
  • Once boiling, reduced heat to low, cover and let cook for about 15 minutes. Then remove from heat, fluff with fork and set aside.
  • In a non-stick skillet, heat 1 tsp of butter on medium-heat, coating the pan with the butter as it melts.
  • Whisk the eggs with salt & pepper and pour into skillet.
  • Using a rubber spatula, constantly scrap the bottom of the pan while the eggs cook to prevent them from sticking to the bottom. Do this for about 5-8 minutes, or until the eggs are fully cooked. Remove from heat and set aside.
  • Wipe out pan from eggs (or use a new pan) and heat 1 tsp of butter on medium-high heat, coating the pan as the butter melts.
  • Add onions and garlic and saute for about a minute. Then add carrots, peas, corn, edamame, 4 tbsp of coconut aminos and the sesame oil. Mix well to combine all the veggies and cover for about 2 minutes. Remove cover and continue to saute for another 5 minutes or until vegetables have softened.
  • Remove from heat and add in cooked quinoa, scrambled eggs and the remaining tbsp of coconut aminos. Stir until well combined.

Optional

  • Top with grilled chicken and green onions
Keyword fried rice, Quinoa

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