Scrambling the eggs with sriracha makes it POP 💥⠀
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This one pan dish is super easy to make and takes little time to whack together!
HEALTH TIP Quinoa is high in protein and one of the few plant foods that contain all 9 essential amino acids, and along with the egg/ tofu you’ve got yourself a protein packed meal! Another reason I favour quinoa over rice is its a seed not a grain, has a lower carb content, higher in micronutrients and lower levels of arsenic.
For a vegan version swap the egg for tofu. â €
QUINOA 'FRIED RICE'
Servings: 2
Ingredients
Sauceâ €
- 1 tbsp tamari or sub coocnut aminos
- 1 tsp white misoâ €
- 1 tsp sriracha sauce
- 1 tsp peanut butter
- 1 tsp maple syrupâ €
- â €
The rest â €
- 2 cups cooked, cooled quinoa â €
- 3 large free range eggs, whisked (Vegan? sub with tofu)
- 3-4 tsp sriracha sauce
- 1 cup carrots, finely diced (2 medium)
- 1 cup spring onions, finely diced (green parts for top)
- 1/2 cup frozen peas â €
- 1.5 cups broccoli â €
- 1/2 cup roasted cashews â €
- 2 large garlic cloves, minced
- 1/2 tbsp ginger, minced
- 2 tsp tamari or coconut aminos â €
- 2 tbsp plus 1 tsp toasted sesame oil â €
Instructions
- Mix all the sauce ingredients together in a bowl. â €
- Heat a large wok with 1 tsp oil, add the eggs and 3-4 tsp sriracha, cook until scrambled. Transfer to a bowl.â €
- Wipe the wok clean, add 1 tbsp oil, whack in the remaining fried rice ingredients apart from the quinoa and egg. Stir-fry for around 5 mins or until the carrots and broccoli are soft (I put a large baking tray on top of the wok to help cook the broccoli) â €
- Bung in the cooked quinoa. Stir fry for 3 mins then add the egg and sauce. Stir and cook for a further 1 min. â €
- Spoon into bowls, drizzle with sriracha and green spring onion tops.â €
