Quinoa Vegetarian Fried Rice
The following recipe is a base, so please feel free to add other veggies to this: zucchini, mushrooms, carrots, beans. I used broccolini stems (trimmed of broccolini we had on the side). Even bacon or sausage for a non-vegetarian version. You can also make this with brown rice, but it will take around 15 minutes longer to cook.
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Servings: 2 -4
- 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.