Easy Quinoa Fried Rice Recipe

Ingredients

• 1.5 cups water
• 1 cup quinoa
• salt to taste
• 2.5 tablespoons soy sauce
• 1.5 tablespoons teriyaki sauce
• 0.75 teaspoon sesame oil
• 1 tablespoon olive oil, divided
• 2 carrots, peeled and chopped
• 0.25 onion, chopped
• 3 scallions, chopped, divided
• 3 cloves garlic, minced
• 0.5 teaspoon minced fresh ginger
• 2 eggs, beaten
• 0.5 cup frozen peas

Instructions

1. In a saucepan, combine water and quinoa; add a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is tender and the water is absorbed. Remove from heat and let stand for 5 minutes; fluff with a fork. For best results, refrigerate until completely cool (about 8 hours or overnight).
2. In a small bowl, whisk together soy sauce, teriyaki sauce, and sesame oil until well combined. Set aside.
3. Heat 1 1/2 teaspoons of oil in a large skillet or wok over high heat. Add carrots and onion and stir-fry for 2 minutes. Add 2 chopped scallions, garlic, and ginger; stir-fry until fragrant (about 2 minutes more). Add the remaining 1 1/2 teaspoons of oil and the cooked quinoa; stir-fry until heated through, about 2 minutes.
4. Pour the prepared sauce over the quinoa mixture. Cook and stir, ensuring the quinoa is evenly coated in the sauce, for approximately 2 minutes.
5. Create a well in the center of the quinoa mixture. Pour the beaten eggs into the well. Cook, stirring constantly, until the eggs are scrambled and fully cooked (2-3 minutes). Add the peas and cook until heated through, about 2-3 minutes more. Garnish with the remaining chopped scallion and serve immediately.

Nutrition

• Calories: 189 kcal
• Fat Content: 6 g
• Fiber Content: 4 g
• Sugar Content: 3 g
• Sodium Content: 607 mg
• Protein Content: 8 g
• Cholesterol Content: 62 mg
• Carbohydrate Content: 26 g
• Saturated Fat Content: 1 g
• Unsaturated Fat Content: 0 g