Quinoa “Fried Rice”
Quinoa “Fried Rice” might be a good recipe to expand your main course recipe box. This recipe serves 3 and costs $1.51 per serving. One portion of this dish contains roughly 21g of protein, 16g of fat, and a total of 419 calories. A mixture of onions, kosher salt, ginger, and a handful of other ingredients are all it takes to make this recipe so delicious. This recipe is typical of Chinese cuisine. 1294 people were glad they tried this recipe. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by Culicurious. All things considered, we decided this recipe deserves a spoonacular score of 87%. This score is super. Quinoa "fried Rice, Quinoa Fried Rice, and Quinoa Fried Rice are very similar to this recipe.
Servings: 3
Preparation duration: 20 minutes
Cooking duration: 15 minutes
Ingredients:
2 tablespoons canola oil
1 large egg
2 tablespoons minced ginger
1/2 teaspoon kosher salt
1 cup large diced onions
1 cup frozen peas and carrots, defrosted
1 cup dry quinoa, rinsed
1/8 teaspoon rice vinegar
1/2 cup chopped smoked ham
1/2 cup soy sauce
2 cups water
Equipment:
bowl
pot
frying pan
spatula
whisk
wok
Cooking instruction summary:
Start the recipe by simmering the quinoa, water, and teaspoon of soy sauce in a covered pot for 15 minutes, until water is absorbed. Stir occasionally to prevent sticking. Once done, uncover pot and set aside for now. Stir from time to time after the pot is off the heat to help cool the quinoa a bit.In a small bowl, combine the large egg, 1/8 teaspoon of soy sauce and 1/8 teaspoon of rice vinegar. Whisk until smooth and combined.Cook the egg gently in a small skillet until set. Break the cooked egg up with a spatula and set aside for now.In a wok or large skillet, heat canola oil over high heat and add onions and kosher salt. Stir well then allow the onions to sit in the pan for about 2 minutes until seared and browned a bit.Turn heat down to medium high, add the chopped ham and continue to cook until the onions are softened, about 5 minutes.Add the ginger and cook about one minute, until fragrant.Add the cooked egg, cooked quinoa, peas/carrots, and half cup of soy sauce to the wok or skillet. Mix well to thoroughly combine.Cook for 2-3 minutes (stirring frequently) until all ingredients are warmed through then serve.
Step by step:
1. Start the recipe by simmering the quinoa, water, and teaspoon of soy sauce in a covered pot for 15 minutes, until water is absorbed. Stir occasionally to prevent sticking. Once done, uncover pot and set aside for now. Stir from time to time after the pot is off the heat to help cool the quinoa a bit.In a small bowl, combine the large egg, 1/8 teaspoon of soy sauce and 1/8 teaspoon of rice vinegar.
2. Whisk until smooth and combined.Cook the egg gently in a small skillet until set. Break the cooked egg up with a spatula and set aside for now.In a wok or large skillet, heat canola oil over high heat and add onions and kosher salt. Stir well then allow the onions to sit in the pan for about 2 minutes until seared and browned a bit.Turn heat down to medium high, add the chopped ham and continue to cook until the onions are softened, about 5 minutes.
3. Add the ginger and cook about one minute, until fragrant.
4. Add the cooked egg, cooked quinoa, peas/carrots, and half cup of soy sauce to the wok or skillet.
5. Mix well to thoroughly combine.Cook for 2-3 minutes (stirring frequently) until all ingredients are warmed through then serve.
Nutrition Information:
covered percent of daily need
