I loooooove fried rice. There’s something about it that’s addicting. I grew up eating rice every day, its a staple in my culture. There’s a saying (or joke) that goes something like “he/she is like rice, always in the middle of everything”–this is translated from Spanish.
I recently tried the gluten-free fried rice from P.F. Changs and, to my surprise, it was delicious. Now, rice is naturally gluten-free, so I assume all they did was use gluten-free soy sauce. Still not exactly super good for you. So since I’m not eating as much rice anymore, I decided to give it a try with quinoa.
You’ll have to excuse me with the measurements, as I don’t normally measure while I cook, specially if its something I’m just kind of making up on the spot as I go.
1 Cup Uncooked Quinoa
2 Cups Low Sodium Chicken Broth or Water
3 tbsp Grapeseed oil
1 Medium Onion, chopped
4 Large Eggs (I like it with plenty of eggs, but you can use 2-3)
1 Cup Frozen Peas (more or less to taste)
1 Cup Frozen Diced Carrots (more or less to taste)
Gluten-free Low Sodium Tamari or Soy Sauce (you can opt for regular low sodium)
Salt & Pepper to taste, although you may not need the salt
Bring the chicken broth or water to a boil in a medium sauce pan and add in the quinoa. Cook for about 12-15, according to cooking directions on quinoa package.
While the quinoa cooks scramble the eggs on a small pan, set aside in a bowl.
Heat the oil in a sauté pan, or if you have a wok, even better. Throw in the onion and cook until translucent. Add in the peas and carrots and cook until they are soften. Now add the cooked quinoa and Tamari or soy sauce, I suggest you add and mix a little at a time and taste before adding more. The sauce can easily make it very salty. Mix well, then fold in the eggs. Add S&P to taste, or just pepper.
Additional tip: add chicken, shrimp or steak.