An alternative to fried rice - this recipe is easily adapted to what you have in your kitchen, and it's a great way to use up leftovers
Wanna know what's annoying?
Forgetting your wallet when you go run errands. {happened to me this morning}
Wanna know what's even more annoying?
Forgetting to write down the ingredients & measurements when you make a recipe.
Usually I can remember if I've made the recipe within a day or so, but two weeks? Nope, not gonna happen.
So frustrating!
And I have no one to blame but myself. ugh
The good news is that I love this fried quinoa, so I don't mind making it again. And again and again...
It's really similar to the Pork Fried Rice I made last August, so I based my recipe off of that.
This time, I used quinoa and left out the pork.
I love fried rice and fried quinoa so much. It's one of my favorite ways to use leftovers in a more exciting way.
Plus, you can really use whatever you have in your kitchen. There are no "must haves" for fried quinoa/rice.
Honestly, I don't use a recipe. I just add whatever I feel like using and season it according to my taste preferences that night.
So by all means take some creative liberties with this recipe and make it your own. You can do it!
Veggie Fried Quinoa
Ingredients
- 2 tablespoons oil divided
- 1 medium bell pepper diced
- 1 medium onion diced
- 3 medium carrots diced
- 4 ounces mushrooms diced
- 3 cloves garlic minced
- 4 cups cooked quinoa
- 4 large eggs
- 5 tablespoons soy sauce
- 1 teaspoon Sriracha sauce
- ½ teaspoon sesame oil
- 1 teaspoon rice wine vinegar
- ½ teaspoon fish sauce {optional}
- 2 green onions chopped, optional
Instructions
- Heat 1 tablespoon of oil in a large skillet over medium-high.
- Add bell pepper, onion, and carrots. Stir-fry for about 5 minutes, until vegetables are softened and lightly browned.
- Add mushrooms and cook for 5 minutes or until they release their juices.
- Push vegetables to the sides of the pan. Add remaining tablespoon oil. Stir in garlic and rice. Stir fry about 5 minutes, making sure all of the rice gets in contact with the skillet.
- In a small bowl, whisk together eggs with 2 tablespoon soy sauce.
- Push the rice to the sides of the pan with the vegetables.
- Stir eggs into the pan. Cook 30 seconds then stir in with the rice and vegetables.
- Meanwhile, whisk together remaining 3 tablespoon soy sauce, Sriracha sauce, sesame oil, rice wine vinegar, and fish sauce if using. Stir into the pan.
- Let cook, stirring often for 5 minutes until sauce is absorbed.
- Sprinkle green onion over fried rice if using, and serve with extra soy sauce if desired.
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