Adapted from: Ali Ebright
Serves: 3-4
Prep time: 15 minutes
Cook time: 30 minutes
Ingredients:
1 1/3 cups quinoa, uncooked and rinsed
43 g (3 tbsp) unsalted butter, divided
4 eggs, whisked
2 carrots, peeled and diced small
1 small white onion, chopped small
3 garlic cloves, minced
1/2 cup frozen peas
3 green onions, chopped
60-80 ml (3-4 tbsp) soy sauce or GF tamari
43 g (3 tbsp) unsalted butter, divided
4 eggs, whisked
2 carrots, peeled and diced small
1 small white onion, chopped small
3 garlic cloves, minced
1/2 cup frozen peas
3 green onions, chopped
60-80 ml (3-4 tbsp) soy sauce or GF tamari
Chinese five spice (sprinkling to taste, optional)
1/2 tsp sesame oil
Just like my chow mein recipe story, my fried rice story is similar. I do not usually eat fried rice. I do, however, make this quinoa fried rice quite often and it rotates through my menu frequently. I love this recipe because the quinoa adds extra protein and it's too easy to make something so delicious and filling. Short on time? Pre-cook the quinoa and use a frozen carrot-pea mix. This one takes no time at all.
1/2 tsp sesame oil
Just like my chow mein recipe story, my fried rice story is similar. I do not usually eat fried rice. I do, however, make this quinoa fried rice quite often and it rotates through my menu frequently. I love this recipe because the quinoa adds extra protein and it's too easy to make something so delicious and filling. Short on time? Pre-cook the quinoa and use a frozen carrot-pea mix. This one takes no time at all.
Oh, and do rinse the naturally-occuring saponin coating off the quinoa in water. I started doing this recently and it has made a world of difference to taste (less bitter when rinsed under water, first).
Ingredients:
1 1/3 cups quinoa, uncooked and rinsed
43 g (3 tbsp) unsalted butter, divided
4 eggs, whisked
2 carrots, peeled and diced small
1 small white onion, chopped small
3 garlic cloves, minced
1/2 cup frozen peas
3 green onions, chopped
60-80 ml (3-4 tbsp) soy sauce or GF tamari
43 g (3 tbsp) unsalted butter, divided
4 eggs, whisked
2 carrots, peeled and diced small
1 small white onion, chopped small
3 garlic cloves, minced
1/2 cup frozen peas
3 green onions, chopped
60-80 ml (3-4 tbsp) soy sauce or GF tamari
Chinese five spice (sprinkling to taste, optional)
1/2 tsp sesame oil
1/2 tsp sesame oil
Directions:
1. Bring 640 ml (2 2/3 cups) of water and quinoa to a boil in a medium pot.
1. Bring 640 ml (2 2/3 cups) of water and quinoa to a boil in a medium pot.
2. Reduce heat to medium-low, cover, and simmer for 15-20 minutes or until water is absorbed.
3. Remove quinoa from heat and allow it to become room temperature or cold.
4. Meanwhile, heat 7 g (1/2 tbsp) butter in a large skillet over medium-high heat until melted. Add
whisked egg and cook until scrambled. Transfer to a plate.
5. To the same pan, add 14 g (1 tbsp) of butter with carrots and cook until softened. Cover with a large pot lid to speed up the process.
6. Once the carrots are softened, add onion, garlic, and peas. Sauté for 5 minutes until the onions are soft.
7. Increase heat to high and add 21 g (1.5 tbsp) butter. Once the butter melts, add cooked quinoa, green onions, soy sauce, and Chinese five spice (optional).
8. Stir for 3 minutes to fry the quinoa.
9. Remove the pan from the heat and add the egg then the sesame oil. Stir to combine.
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