Call me crazy, but I feel as if the icon we all used to know and revere as “Fried Rice” has somewhat become extinct. Back in the 80’s the question used to be, “white OR fried,” when dining Chinese, but these days it has typically turned into “brown OR nothing?” While most of us still love our Asian meals profusely, the rice situation has definitely taken a back seat to some of the other healthier fare. Now, I must admit that this has gotten me somewhat reminiscent of the good ole Pu Pu platter days. Hence, this is why I decided to take matters into my own hands and bring back some of those flavors we all still love and adore; just mixing in one my favorite rice subs, quinoa. Additionally, I tossed in some lovely veggies and finished it off with some protein-fuel dried seaweed. I guarantee that this is a dish you don’t want to miss!
- 4 cups cooked quinoa (I like to use vegetable broth to cook with; it pumps up the flavor)
- 1 large or 2 medium carrots diced
- ½ cup frozen peas thawed
- 1 cup frozen broccoli florets thawed
- 2 garlic cloves minced
- 1 teaspoon grated fresh ginger (store unused ginger in the freezer)
- 2 tablespoon sesame oil
- 1 tablespoon rice wine vinegar
- 1 tablespoon reduced-sodium soy sauce (more to taste if you desire)
- 1 tablespoon fish sauce (find in Asian section of supermarket)
- 2 eggs
- Chopped chives or green onions for garnish
- 4-6 small seaweed sheets sliced into thin slivers
1.) Heat sesame oil over high heat in a large skillet and cook garlic for 30-60 seconds.
2.) Add ginger followed by carrots, broccoli and peas.
4.) Create an even layer of the mixture in your pan and then make an opening right in the center.
5.) Breaks open the eggs and let them cook for 1-2 minutes until set. Mix everything together very well. (Love this part!)
Nic’s Tips – I had red quinoa in the house, but have no problem using the white variety as well.