Fried rice without the rice? How can that be? The answer is quinoa! In addition to being great tasting, quinoa is also very nutritious, making it a great rice substitute. Step aside rice, you've got some fierce competition!
Prep time: 30 min | Inactive time: 1 hr | Cook time: 20 min | # of servings: 6 portions Ingredients
1 cup quinoa
2 cups water
1 (approximately 1/2 cup) carrot, peeled, diced
2 eggs, beaten
1/4 (approximately 1/2 cup) small onion, diced
1/2 cup peas, thawed
1/2 cup precooked chicken, diced
Gather all ingredients.
Bring quinoa and water to a boil, then reduce to a simmer,
Simmer for 15-20 minutes. Make sure that the quinoa is fluffy and cooked thoroughly. Remove from heat and let set for 5 minutes, Fluff with a fork.
Cool and then store in fridge, preferably overnight.
Boil the carrots until they are soft.
Lightly scramble the eggs, making sure to use enough olive oil to thinly cover the bottom of your pan. Remove the eggs and set them aside in a separate bowl.
In the same pan, add more olive oil so the bottom of the pan is again thinly covered. 1/2 tablespoon olive oil in a large pan over medium heat. Add the onions, carrots, and peas and stir-fry for about 8 minutes. Add chicken and eggs and continue to stir-fry for 4 minutes. Add quinoa and drizzle soy sauce on top, beginning with 4 tablespoons. If you prefer, add more soy sauce to your taste, but do not add too much! Continue to stir-fry for another 8 minutes, making sure the soy sauce is evenly distributed.
Inspired by http://www.cookingforkeeps.com/2013/03/27/quinoa-fried-rice/ All images by Bread and Better