Today, I was craving some fried rice but wanted to eat something healthful. Thus, I decided to make Chinese-style fried quinoa – that way, I get the delicious goodness of fried rice but the benefits of whole grain quinoa. I reduced the cholesterol by cutting out the egg yolks and amping up the vegetables. Plus, this was fast and easy. It comes together in about twenty minutes with about ten minutes of cooking time. I loved the variation in texture and nutty flavor provided by the quinoa and thought this was a great spin on a classic.
Chinese-Style Fried Quinoa
1 tbs. corn oil, divided
3 eggs, whites and yolks separated, whites lightly beaten, yolks reserved for another purpose
2 tbs. soy sauce, divided
Dash sesame oil
1/2 cup button mushrooms, thinly sliced
1 medium carrot, peeled and finely chopped (about 1/4 cup)
1/2 cup frozen peas, defrosted
1 cup corn kernels, defrosted
1 stalk celery, finely chopped (about 1/4 cup)
4 cups quinoa, cooked
4 green onions, ends trimmed, thinly sliced
Mix egg whites with a dash of soy sauce and sesame oil. Set aside
Heat 1/2 tbs. corn oil in a large wok over medium-high heat. Swirl to coat and let wok heat through. Add egg whites to wok and scramble lightly. Remove from wok and set aside.
Heat remaining 1/2 tbs. corn oil in wok. Add mushrooms and cook 2 minutes, tossing frequently. Add carrots and cook another 2 minutes, tossing frequently. Add peas, corn, and celery and cook 1 minute, tossing frequently. Add quinoa and green onions and cook 3 minutes, tossing frequently. Add remaining soy sauce and chopped egg to quinoa mixture and fold in. Stir fry for another 1 minute. Serve immediately.