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.
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.