With the traditional trimmings of fried egg, peas and diced green vegetables, this Vegetarian Quinoa Fried Rice could make for a satisfying dinner, or a nutritious side. It makes me happy because I love quinoa and Matt loves it because he still gets to have rice. Win win, and a nifty one at that, don’t you think?
You know when you go through a phase? It might be that song that you just can’t get out of your head that you keep catching yourself singing, except that you don’t have the best voice (hello!). I also do it with food.
In fact I’d happily eat the same thing for a few days straight without complaining. Now, it obviously would have to be something enjoyable and at least a little bit nourishing. I could not, for example, eat ice cream everyday. But nor could I eat rice.
See, rice and I have never been good friends. One of my earliest memories of rice – one that has marred the comforts of my Mum’s salty sweet roasted chicken and dill risotto forever, involves overcooked rice in creamy tomato soup served as a starter at our school cafeteria. I know, right?
This Quinoa Fried Rice has become one of our staples of late.
Risotto, arancini, steamed rice and even fried rice are not my first choices to cook or even order when out, BUT with a good dose of quinoa I’ve found that rice tends to upset me a little less.
We have it steamed, I love adding about 1/4 cup of the combo to my fridge surprise salads and enjoy it on the bottom of my vegetarian green curry bowl, slurping up all the sauce.
Quinoa Vegetarian Fried Rice
- 1/2 cup long grain rice
- 1/2 cup quinoa
- 3 tbsp olive oil
- 3 eggs whisked
- 1/2 cup broccolini stems chopped
- 1/2 cup finely diced green capsicum
- 2 tbsp tamari or soy-sauce
- 3 cloves garlic minced
- freshly ground black pepper, to taste
- 1 sprig coriander chopped finely
- 6 mint leaves chopped finely
- 1/8 cup sesame seeds to serve
- Place rice in a fine mesh sieve and rinse under cold running water to remove excess starch. Transfer to a medium saucepan. Rinse quinoa well to remove soapy saponin residue. Add to the same pan. Cover the contents with water and bring to a boil. Reduce heat to low, cover the pan with a lid and simmer gently for 15 minutes, stirring occasionally. It should be cooked to just al dente.
- In the meantime, heat 1 tablespoon oil in a large pan and scramble the eggs. Remove from pan and chop roughly with a spatula or spoon.
- Once quinoa rice is ready, transfer to a large flat plate and allow to cool to the touch, about 10 minutes.
- Heat remaining oil in the same pan and stir fry vegetables for a minute. Add cooled quinoa rice, drizzle over with tamari and add garlic. Season generously with pepper. Stir fry for 2 minutes for the rice to heat through. Add coriander and herbs, scrambled egg and mix well. Sprinkle with sesame seeds to serve.