Quinoa Fried Rice

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!

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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

  1. 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.
  2. Mix teriyaki, soy sauce, and sesame oil in a small bowl.  Set aside.
  3. Combine chopped onion and carrot in a small bowl.  Set aside.
  4. Combine scallions, garlic, and ginger in a small bowl.  Set aside.
  5. Lightly scramble eggs.  They should still be raw and a bit runny.  Set aside.*
  6. Heat a wok or large saute pan over medium-high heat.  Add onion and carrot and stir-fry for two minutes.
  7. Add scallions, garlic, and ginger and stir-fry another two minutes.
  8. Add cooked quinoa and stir-fry two minutes.
  9. Add the sauce and mix until combined evenly.
  10. 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.
  11. Toss in peas until they are warm.
  12. 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

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A wok is ideal, but if you don’t have one a large skillet will work just fine
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Prepping all your ingredients ahead of time makes the stir-fry process MUCH easier

 

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