This last week has been absolutely crazy for me! From interviews to meetings to events– I haven’t had even a second in the kitchen. It totally explains for yesterday’s bad mood.
Today however, I’ve had the day off with absolutely no obligations. No obligations. Ah, repeating that felt so nice.
So today I spent my no-obligation day in my kitchen, making up for a week’s worth of lost cooking time. I was craving fried rice all day today but since this week’s food events didn’t serve the most health cautious food, I decided it was a good idea to somehow create a healthy version of my original favorite.
So I thought to myself, what’s the healthiest grain substitute that ever did live? Quinoa.
Quinoa & Edamame Fried Rice (Serves 2)
1 cup leftover cooked quinoa
1/4 cup cooked edamame (deshelled)
1/4 cup of shredded carrots
3 cloves garlic, minced
2 tsp ginger, grated
1/2 onions, diced
2 tbsp soy sauce (low sodium)
2 tsp sesame oil
green onions (garnish)
1. Cook quinoa as directed on package. Once cooked, let stand (without lid) for 10 minutes to slightly dry out the quinoa. This allows for a crispier fried rice.
2. Add a few tsp of Olive Oil to a pan on high heat. Cook onions, garlic and ginger for 1 minute. Add in carrots and edamame. Cook on high heat for an extra minute.
3. Gently incooperate the Quinoa to the vegetable mixture. Next, move the mixture to the sides of the pan to make space for the egg. Once ready break egg into the pan and scramble, eventually incorporating into mixture.
5. Add soy sauce and sesame oil. Fry on high for a few minutes until crispy. Taste first, and only then add more soy sauce if needed.
6. Garnish with green onions and sriracha (optional).
Indulge guiltlessly my friends.