I just had fried rice for breakfast.
I think we can unanimously agree that today will be all downhill from here.
But to be fair, there were eggs in it.
Eggs = breakfast.
(This may be why I also consider chocolate cake an excellent breakfast option.)
Homemade stir-fry meals are always an easy and healthy option when it comes to meats and veggies, but a fried “rice” dish made with quinoa just takes the (chocolate) cake! Rich in protein, vitamins, and fiber, quinoa adds more nutritional value than rice or noodles without forgoing the flavor or texture. And it’s prepared the exact same way – onions, carrots, garlic, and ginger are sauteed over high heat until tender, then quinoa, peas, and a soy sauce mixture are added and quickly cooked. Like all fried rice dishes, it’s best to use day old quinoa that has been chilled in the refrigerator overnight to prevent it from becoming soggy. Eat alone or serve up with your favorite meat or vegetable stir fry!
- 4 cups cooked quinoa, chilled overnight
- 1 medium yellow onion
- 3 garlic cloves, minced
- 1 tbsp fresh garlic, grated
- 2 green onions, sliced thin
- 1 1/2 cup carrots, diced
- 1 1/2 cup frozen peas
- 3 eggs, beaten
- 1 tbsp butter
- 3 tbsp olive oil
- 2 tbsp low-sodium teriyaki sauce
- 3 tbsp low-sodium soy sauce
- 1 tsp sesame oil
- In a small bowl, combine teriyaki sauce, soy sauce, and sesame oil. Set aside.
- In a small skillet, melt butter over medium-low heat. Add the eggs and scramble until set. Set aside.
- In a large wok, heat up 3 tbsp olive oil over medium-high heat. Add the onions and carrots and cook until tender, about 6-7 minutes. Add garlic, ginger, and green onions and continue to cook 2-3 minutes, stirring continuously to prevent burning. Add quinoa and stir fry for 2-3 minutes. Pour the sauce over the quinoa and stir, then add frozen peas and scrambled eggs. Cook for an additional 2-3 minutes. Remove from heat. Add salt to taste, if desired.
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