Quinoa Stir Fry | (Quinoa Fried "Rice")
1 Cup of Quinoa
1 3/4 Cup of Broth, Stock, or Water
2 Tablespoons of Vegetable Oil (Canola, Avocado, Sesame)
2 Eggs (Scrambled)
1 Cup of Carrots (Finely Chopped)
1 Cup of Broccoli (Finely Chopped)
1 Cup of Onion (Finely Chopped)
1 Cup of Frozen Peas
1 Tablespoon of Ginger (Finely Chopped)
1 Tablespoon of Garlic (Finely Chopped)
1 Tablespoon of Soy Sauce
3 Tablespoons of Oyster Sauce
2 Green onions (Chopped)
Bring 2 cups of liquid (broth, stock, or water) to a boil with 1 cup of Quinoa. Salt to Taste. Once at a boil, bring heat down to low for 13 minutes. Fluff Quinoa with a fork and set aside.
Put a large wok or pan on medium-high heat. Add 1 1/2 Tablespoons of Vegetable oil to the Wok. In a bowl, whisk two eggs, add to oil mixture. Let fry and gently move the raw egg around the pan to make the shape of a round omelette. Once, egg is starting to cook, and just starting to brown, flip with large spatula. Fry for another 30 seconds or till cooked. Set egg aside, and cut into small strips.
Bring the same wok or pan to high heat and add remaining 1/2 Tablespoon of oil. Fry Onion and garlic for a minute. Then add carrots, fry for a minute, then add broccoli and ginger. Add frozen peas and soysauce. Stir. Add white and thicker parts of chopped green onion to the mix. Add Quinoa, and cooked eggs to the mixture. Add in Oyster Sauce and mix. Soy sauce to taste if not salty, or optional sugar if sweetness is desired. Garnish with chopped peanuts and remaining green onions. Enjoy.
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