This may be a weird thing to get excited over, but nothing gives me as much joy as finding a recipe for one of my favorite indulgent foods that I don’t have to feel guilty about. One that fits easily into my macros, is super satisfying, but is also nutritious and friendly to my body 🙂 .
Since my all-time favorite cuisine is Asian, I’m always on the lookout for Asian-inspired recipes that are also healthy. As a lover of fried rice, this quinoa fried rice is my go-to!
It’s absolutely delicious on its own, as a side dish, or even tossed in a salad. The best part? It gives you ALL the feelings of a decadent fried rice from your favorite take out spot with NONE of the guilt!
Quinoa Fried Rice
1 cup dry quinoa
2 cups low sodium chicken stock
1/4 onion, diced
1/2 cup carrot, shredded
2 scallions, chopped
3 garlic cloves, minced
1/2 tsp. ginger, minced
2 eggs slightly scrambled (still raw)
1/2 cup frozen peas, thawed
1 1/2 Tbsp. teriyaki sauce
2 1/2 Tbsp. soy sauce
3/4 tsp. sesame oil
- Bring quinoa and chicken stock to a boil in a medium saucepan. Once boiling, reduce heat to a simmer and cook (covered) 15 minutes until quinoa is fluffy. Cool and store in fridge for a few hours or overnight.
- Mix teriyaki, soy sauce, and sesame oil in a small bowl. Set aside.
- Combine chopped onion and carrot in a small bowl. Set aside.
- Combine scallions, garlic, and ginger in a small bowl. Set aside.
- Lightly scramble eggs. They should still be raw and a bit runny. Set aside.*
- Heat a wok or large saute pan over medium-high heat. Add onion and carrot and stir-fry for two minutes.
- Add scallions, garlic, and ginger and stir-fry another two minutes.
- Add cooked quinoa and stir-fry two minutes.
- Add the sauce and mix until combined evenly.
- Make a well in the center of the quinoa and pour in the eggs. Scramble until they are broken into small pieces and cooked through.
- Toss in peas until they are warm.
- Serve with extra chopped scallions, cilantro, or sesame seeds.
*Note: it’s beneficial to have all the ingredients ready to go because you will be adding them to the stir-fry pretty rapidly and won’t have time to get them ready as you go.
Macros (8 side portions)
136 calories | 20 g carbs | 3 g fat | 7 g protein