One of my good friends made this for me when she picked me up from the surgery to install my port. It’s pretty easy to make, and it’s light and delicious. I like it better, honestly than actual fried rice.
This recipe is from Fashionable Foods
Quinoa Fried Rice
2 Tablespoons Coconut Oil, divided (or vegetable oil)
2 Eggs, seasoned with salt and pepper and beaten
1 Small Onion or bunch of scallions, chopped
2 Carrots, grated
2 Heads Baby Bok Choy, thinly sliced, keep stems and leaves separated
2 Garlic Cloves, finely chopped
1-inch Piece of Fresh Ginger, grated
1 Cup Finely Chopped Kale
Kosher Salt & Freshly Ground Black Pepper
3 Cups Previously Cooked Quinoa*
½ Cup Frozen Peas
Soy Sauce (Wheat-Free or Tamari), or regular if not gluten-free** (see note)
Optional: Rotisserie chicken breast, chopped
Heat 1 teaspoon of the coconut oil in a wok over high heat. Once it’s melted, pour in the beaten eggs and cook until the eggs are set, moving them gently. (You’re just making scrambled eggs here). Remove the eggs from the wok into a large bowl and set aside.
Add 2 teaspoons of the coconut oil into the hot wok and once it’s melted add in the onion, carrots, and bok choy stems. Stir fry for 1-2 minutes or until the veggies gain some color and soften. Add in the garlic and grated ginger and stir-fry for 30 seconds.
Add in the bok choy leaves and kale and stir-fry until they wilt down. Season the mix with salt and pepper. Remove the veggies to the large bowl with the eggs and set aside.
Heat the remaining tablespoon of coconut oil over high heat. Once it’s melted add in the cooked quinoa. Stir-fry the quinoa for 2-3 minutes.
Add in the frozen peas and corn and mix well. Then, toss in the vegetables and egg. Mix until well combined and then turn off the heat.
Stir in soy sauce – I just eyeball this. If you made me guess I’d say around 2 tablespoons. Then, when I serve it I top it with more soy sauce.
*Leftover quinoa works best for this recipe. To make quinoa: measure out 1 cup of quinoa and add it to a fine mesh strainer. Rinse it very well. Heat a medium pot over high heat and add a little oil. Add in the quinoa and allow it to “toast” until the water evaporates. Add in 1 3/4 of water, cover and bring to a boil. Once boiling, lower the heat to low and allow the quinoa to simmer for 15 minutes. Let rest for 10 minutes before fluffing with a fork. Chill the quinoa before using in this recipe.
If you don’t have bok choy you can use all kale or even add in spinach. Any combination of greens will work!