When you're stuck at home and have a craving for fried rice, but you don't have any rice, you have to get creative! I have to say, I might even like this better than takeout, it's a cinch to put together, and has much less oil and salt than the traditional version! I threw in whatever vegetables we had left over from our farm box and our freezer, so feel free to swap any veggies you have on hand, and add protein from chicken, shrimp, beef, tofu or more eggs!
Serves 4
Ingredients:
3 eggs, scrambled
1 cup quinoa cooked in 1 and 1/2 cups chicken broth (or broth of choice) or water
1 and 1/2 Tablespoons sesame oil
3 Tablespoons soy sauce
1/2 cup chicken broth
1/4 cup carrots, minced
3 cups green cabbage, chopped
1/2 cup broccoli, chopped
1/3 cup fresh or frozen corn kernels
1/2 teaspoon ginger
1 teaspoon garlic, minced
1/2 teaspoon garlic powder
Step 1: Make quinoa by combining the quinoa and chicken broth, bringing it to a boil until the germs are open, quinoa is tender, and all of the liquid is absorbed.
Step 2: In a large frying pan with a lid, or a dutch oven, combine 1/2 Tablespoon sesame oil, 1 Tablespoon soy sauce, the chicken broth, ginger and garlic. Then add the cabbage, carrots, broccoli and corn and cover with the lid, stirring occasionally until the cabbage is soft and wilted, and the other vegetables are tender, about 10-15 minutes.
Step 3: Once the veggies have cooked down, push them all to one side of the pan, and on the empty side of the pan add the eggs, and cook until just firm. Combine the veggies and the eggs.
Step 4: Add the quinoa to your pan and mix to combine with the vegetable and egg mixture. Then stir in the other 1 Tablespoon sesame oil and 2 Tablespoons soy sauce until fully incorporated. Enjoy!
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