My love for fried rice only truly began when I started making it with quinoa. Before I was gluten-free and we’d order Chinese food, which I have to admit was quite rare, my go-to was chicken & broccoli with white rice.
That’s the only thing I ordered. Ever.
But as hard as I’ve tried I just haven’t been able to recreate that awesomeness. It’s the broccoli that soaks up all the sauce and is all juicy when you take a bite. It’s pure heaven (in a totally unhealthy and MSG filled way).
So I’ve had to branch out and start trying new dishes to get that Chinese food fix.
Now I’ll admit, I haven’t tried all that hard to recreate the chicken and broccoli dish (I promise now I’m going to!), but everything I make never matches up to the Chinese takeout I remember.
Until now at least.
Yes, yes and yes.
Fried rice is a simple concept really – it’s basically just a glorified stir-fry, just with less veggies. You toss everything in a wok (or skillet if you’re like me), season with a little soy sauce, add some frozen veggies, a protein (or not), and scrambled egg.
Dinner is ready in t-minus 15 minutes.
But the real question for me was: how do I make this tasty meal actually nutritious without sacrificing on the flavor of this takeout staple?
I’ll give you one guess where my mind went….quinoa!
I have a new favorite in the easy quinoa recipe department. And quinoa fried rice is totally it.
This recipe literally comes together in less than 15 minutes and tastes better than anything that gets delivered to your door in a white cardboard box. In fact, I’d say you’d spend more time trying to trying to decide what the healthiest option on the menu is than you would whipping up this meal.
And guess what? I bet, other than the pork (which you could totally leave out), everything you need for this dish is in your pantry right now.
This quinoa fried rice not only makes a great weeknight meal, but it also makes delicious leftovers so you can take them to work or pack them in your kids lunchboxes for school the next day. An allergy-friendly meal that’s simple and delicious!
Heat sesame oil over medium-high heat. Add pork and cook until browned, about 3 minutes. Transfer to plate and return skillet to stove.
Add egg, swirl around to cover bottom and let cook for 30 seconds until edges have started to brown and you can lift away from the pan. Flip egg and cook until no longer runny. Transfer to a cutting board and chop into 1/2" pieces.
Return pork to skillet, add quinoa and frozen vegetables. Mix in sauces and ginger, and toss until warmed and vegetables are no longer frozen. Add eggs and toss to combine.