It’s rare that I’m ever found in the kitchen cooking Chinese food. Yes, I’m often in the kitchen and, yes, I’m often eating eating Chinese food but to have a combination of the two is a rare occurrence. I’m a bad Asian. One of the few Asian dishes we do cook, though, is fried rice.
So this week, while Rich was out of town, I decided to experiment a little and made fried “rice” with a twist. There’s no sense in us both being dinnerless, so the best time for me to test out new recipes is when Rich isn’t home. This week’s test was making quinoa fried rice.
For those of you who have never heard of quinoa or have wondered what exactly it is, quinoa is a protein-packed whole grain that tastes and looks a little like couscous but is often used interchangeably with rice. Basically, it’s better for you than it’s starchy counterpart (rice) because it has a lot more nutrients but is just as versatile. It’s important to rinse uncooked quinoa thoroughly before you cook it to get rid of its bitter coating.
Anyhoo, this wasn’t my first time making quinoa but it was my first time using it as a rice replacement, so I was excited that it turned out well and was flavorful. Sure, it didn’t taste exactly like your standard fried rice since quinoa has a slightly nutty flavor, but I would definitely make it again!
- 1 tsp canola or vegetable oil
- 1 cup uncooked quinoa
- 1.5 – 2 cups chicken broth
- 1/2 lb cooked pork, preferably char siu (Chinese barbecue) but any will do
- 1 small green pepper, chopped
- 1/2 cup whole corn kernels (I use canned Del Monte)
- 2 cups mushrooms, sliced (They’ll cook down a lot)
- 1 – 2 whole eggs, beat
- 1 tsp fish sauce
- 1 tbsp low sodium soy sauce
- Add quinoa and chicken broth to a small pot and heat over low-medium heat. Cook for 10 – 15 minutes or until most of the liquid has cooked off, stirring occasionally.
- While quinoa is cooking, heat oil in a skillet or wok over medium heat and add green peppers when hot. Cook for about 5 minutes, mixing occasionally.
- Add mushrooms and corn to the wok and cook for an additional 10 – 15 minutes.
- Add pork to the wok and cook for an additional two minutes or enough to warm up the meat.
- Push the veggies and meat to one side of the wok to make space for the egg, and add the egg. Mix until cooked.
- Once the quinoa is cooked, add it to the wok and mix well with the veggies and meat.
- Pour the soy sauce and fish sauce over the quinoa and veggie mixture and mix well.
- Cook for an additional 5 – 10 minutes to let the quinoa crisp up a bit.
Don’t forget to check out my other yummy recipes!
Servings Per Recipe: 4 • Serving Size: 1 cup • Calories: 340.9
Total Fat: 11.7 g • Cholesterol: 114.0 mg • Sodium: 1,432.1 mg
Carbs: 38.9 g • Dietary Fiber: 3.8 g • Protein: 20.6 g
WeightWatchers® PointsPlus™: 9 per serving
*All nutritional info is estimated using SparkRecipes.com. Actuals may differ based upon product brand.