Quinoa Fried Rice

Prep time: 20 minutes

Cooking time: 25 minutes

Serve: 1



1 ½ cups water

2 ½ tablespoons soy sauce

1 ½ tablespoons teriyaki sauce

¾ teaspoon sesame oil

1 cup quinoa salt to taste

1 tablespoon olive oil, divided

¼ onion, chopped

2 carrots, peeled chopped

3 scallions, chopped, divided

3 cloves garlic, minced

½ teaspoon minced fresh ginger

½ cup frozen peas

2 eggs, beaten



Bring the quinoa and water to a boil, season with salt. Reduce the heat to medium-low, cover, and cook for 15 to 20 minutes, or until the quinoa is tender and the water is absorbed. Turn off the heat and put aside for 5 minutes before fluffing the quinoa with a fork.

Refrigerate for at least 8 hours and up to overnight. In a mixing bowl, combine soy sauce, teriyaki sauce, and sesame oil until equally combined. Heat 1 1/2 tsp oil and sauté carrots and onion in a large pan over high heat for 2 minutes. Sauté the remaining 2 scallions, garlic, and ginger for 2 minutes, or until aromatic.

Cook until heated through, approximately 2 minutes, with the remaining 1 1/2 tablespoons oil and quinoa. Cook and swirl the sauce into the quinoa mixture for 2 minutes or evenly covered. In the center of the quinoa mixture, make a well.

Pour the eggs into the well; heat and stir for 2 to 3 minutes, or until the eggs are scrambled and cooked through.

Cook for 2 to 3 minutes, or until peas are cooked through. Stir in the remaining scallions.