Fried Rice-Style Quinoa

March 27, 2009


I recently spied the recipe title “Quinoa Fried Rice” in my Taste Spotting digest. I didn’t look carefully at the featured recipe (though I noticed it’s a Weight Watchers dish for those of you on that program), but was inspired to make my own version.

I actually like quinoa better than brown rice cooked this way. Something about the way quinoa’s smokiness works with the sesame, soy, and rice vinegar. It also comes out lighter and fluffier than fried brown rice. I tried to keep this low in oil and soy sauce so that you can feel good feeding it to the whole family, but feel free to add more of both if you want a more decadent version (ie, slightly greasier, Chinese take-out style).

Fried Rice-Style Quinoa
(can be served to kids 10+ mos)

3 cups cooked organic quinoa
2 tbsp organic peanut oil*
1 tbsp organic sesame oil, plus an extra drizzle*
2 cloves organic garlic, minced
4 organic scallions, green & white parts, chopped
1/2 block organic firm tofu, cut in 1/4″ cubes
1 organic zucchini, diced
1 organic red bell pepper, diced
2 organic carrots, shredded
2 tbsp organic, low sodium soy sauce
1 tsp asian fish sauce
2 tbsp organic rice wine vinegar
2 organic eggs

1. Mix the soy sauce, fish sauce, and rice wine vinegar. Set aside.

2. Put oil and garlic in a cold wok. Turn heat to medium-high and saute garlic until it turns golden brown. Add tofu and white part of scallions. Saute until tofu begins to brown. Your wok should get nice and hot, so stand by as you brown the ingredients–you’ll need to stir a lot and watch carefully to avoid burning.

3. Add veggies (except for the green part of your scallions) and saute until soft. Then add cooked quinoa and mix thoroughly. Stir every minute or so while quinoa heats through.

4. In the meantime, whisk eggs in a bowl and heat a drizzle of sesame oil in a small frying pan over medium heat. When the pan is hot, fry the eggs omelette style (skip the fold over–make what looks like a pancake). Once cooked through, remove eggs from heat and cut into strips (I like small bits of egg in my fried rice, so I make these about 1″).

5. Once the quinoa is heated through, add the egg and sauce mix. Toss a few more times to distribute, adding the green part of the scallions before the last toss.

*I like a mild sesame flavor. If you prefer a stronger one, use 2 tbsp sesame oil and 1 tbsp peanut oil.

2 Responses

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