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
- 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
- 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.
- 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.
- 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.