A take on traditional Chinese-style fried rice, this fried quinoa version is packed with protein and bursting with vibrant veggies. Add some extras or stick to these healthy ingredients for take-out style you won’t soon forget. Swap out pork for ground chicken or make it plant-based by choosing a meatless ground variety.
Day old? Day better!
Day-old grains make for better fried “rice;” using freshly cooked grains will lead to a mushier dish. If you don’t have day-old, spread freshly cooked grains out on a sheet pan and place in the fridge for a few hours to cool and dry out as much as possible.
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Fried Quinoa
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Ingredients
- 1 tsp extra-virgin olive oil
- 1/2 lb extra-lean ground pork
- 1 Tbsp freshly grated gingerroot
- 3 garlic cloves peeled and crushed
- 1/4 cup diced green onion whites only, greens saved for serving
- 6 cups shredded napa cabbage
- 1 cup julienned carrots
- 2 cups chopped enoki mushrooms
- 2 tsp miso paste
- 1 tsp low-sodium soy sauce or tamari
- 1/4 cup mushroom broth
- 2 cups day-old cooked quinoa
- 1 cup bean sprouts
- 1 red chili thinly sliced (optional)
Instructions
- To large frying pan over medium heat, add oil. Add pork and cook until no longer pink. Add ginger, garlic, and onion and cook for one minute. Add cabbage, carrots, and mushrooms and cook for 5 to 10 minutes, until cabbage is wilted and reduced in volume and liquid from cabbage and mushrooms has evaporated.
- Meanwhile, in small bowl, mix miso, soy sauce, and broth together and then add to cabbage mixture in pan. Add quinoa to pan and warm through until liquid is absorbed. Turn off heat, sprinkle in bean sprouts, and stir to combine.
- When ready to serve, top with reserved green onion, chili, if desired, and extra soy sauce, to taste.
Recipe Notes
Per serving: 376 calories; 27 g protein; 10 g total fat (2 g sat. fat); 45 g total carbohydrates (2 g sugars, 6 g fiber); 249 mg sodium
