Hi there! Long time, no post. Just wanted to hop on here long enough to share a yummy recipe that my family loves. It’s basically Japanese fried rice–minus the rice. In our efforts to eat a little healthier these days, I’ve been using quinoa in anything I can and this recipe is no exception. It’s nothing groundbreaking, but definitely an easy, yummy meal that suits just about anyone.
We (especially my son and I) love the fried rice at our local Hibachi grill. This comes so close to matching their rice that my son even swears it’s better. I’m not sure about that, but it is delicious if I do say so myself.
1 cup uncooked quinoa
2 cups chicken broth
1 1/2 cups frozen peas & carrots (optional)
1/4 cup butter
1/2 sliced green onions
1/4 cup soy sauce (we like lots, so you may want to reduce this to suit your taste)
1/2 tsp sesame oil
2 cloves minced garlic
fresh ground black pepper
1 tbsp sesame seeds
Cook quinoa according to package directions, but substitute the chicken broth for water. If you’re going to be using peas and carrots, set them out at room temperature to thaw a bit. The quinoa takes 15-20 minutes to be ready, so while that’s cooking, scramble your eggs in a medium skillet. Set them aside in a small bowl, keeping your skillet warm for the quinoa later. Mince your garlic and set aside.
Now, once your quinoa is just about ready, put your butter, green onions, and garlic in the pan to melt. Toss in your cooked quinoa (and veggies if you want them), soy sauce, sesame oil, and black pepper. Toss well to make sure quinoa is thoroughly coated and cook until veggies are tender (if you added them). Next, put in your scrambled eggs and sesame seeds. Cook a minute or two more.
Don’t forget to taste it throughout the cooking process. I like to add extra butter toward the end if it seems dry, and extra soy sauce, garlic and green onions never hurt my feelings either. Just work with it until you’re happy…and enjoy!