recipe: quinoa fried rice

Fried rice is a classic clean-out-the-fridge kind of meal that lets you use up all sorts of leftover veggies. Feel free to customize this recipe according to what you have on-hand—peas, mushrooms, and peppers are all healthy and delicious additions.

Serves: 4 | Difficulty Level: Intermediate

Per serving: 320 calories, fat 10 g (1.5 g of which is saturated), sodium 280 mg, carbohydrate 45 g, fibre 5 g, sugars 4 g, protein 12 g

Ingredients

  • 4 tsp (20 mL) PC® 100% Pure First-Pressed Canola Oil
  • 1 small white onion, finely chopped
  • 1 carrot, finely chopped
  • 2 cloves garlic, minced
  • 2 slices fresh ginger (1/2-inch/1 cm thick)
  • 1½ cups (375 mL) bean sprouts, rinsed
  • 2 large eggs, lightly beaten
  • 3 green onions, thinly sliced
  • 4 cups (1 L) cooled cooked quinoa
  • 2 tbsp (25 mL) PC® Naturally Brewed Soy Sauce
  • 1 tsp (5 mL) PC® Seasoned Rice Vinegar

Directions

  1. Heat a nonstick skillet over medium-high heat. Add 1 tsp oil; stir-fry onion, carrot, garlic and ginger until softened and golden, 1 to 2 minutes. Add bean sprouts; stir-fry until wilted, about 1 minute. Transfer to bowl; discard ginger. Set aside.
  2. Heat the same skillet over medium-high heat. Add 1 tsp oil; stir-fry eggs and half of the green onions just until eggs are set, about 1 minute. Remove to separate bowl. Set aside.
  3. Heat the same skillet over medium-high heat. Add remaining 2 tsp oil; stir-fry quinoa and soy sauce until hot, 3 to 4 minutes. Add onion mixture and egg mixture; stir-fry 1 minute. Add vinegar and remaining green onions; toss to combine.

This dish is an excellent meal to take to work for lunch. Click here for more great lunch ideas and for 3 ways to refresh your workday this spring.

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