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QUINOA 'FRIED RICE'

Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Main Course, Side Dish
Cuisine: Chinese
Keyword: easy, fried rice, gluten free, one pan, quick
Servings: 2

Ingredients

Sauce⠀

  • 1 tbsp tamari or sub coocnut aminos
  • 1 tsp white miso⠀
  • 1 tsp sriracha sauce
  • 1 tsp peanut butter
  • 1 tsp maple syrup⠀
  • ⠀

The rest ⠀

  • 2 cups cooked, cooled quinoa ⠀
  • 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 ⠀
  • 1.5 cups broccoli ⠀
  • 1/2 cup roasted cashews ⠀
  • 2 large garlic cloves, minced
  • 1/2 tbsp ginger, minced
  • 2 tsp tamari or coconut aminos ⠀
  • 2 tbsp plus 1 tsp toasted sesame oil ⠀

Instructions

  • Mix all the sauce ingredients together in a bowl. ⠀
  • Heat a large wok with 1 tsp oil, add the eggs and 3-4 tsp sriracha, cook until scrambled. Transfer to a bowl.⠀
  • 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) ⠀
  • Bung in the cooked quinoa. Stir fry for 3 mins then add the egg and sauce. Stir and cook for a further 1 min. ⠀
  • Spoon into bowls, drizzle with sriracha and green spring onion tops.⠀