Quinoa Fried “Rice”

2018-02-09T20:45:21+00:00 By |

Serves 4

  • 2 tablespoons olive oil, divided
  • 2 large eggs, beaten
  • 2 cloves garlic, minced
  • 1 small onion, diced
  • 2 carrots, peeled and diced
  • 1 tbsp. grated fresh ginger
  • 1/2 cup frozen peas
  • 3 cups cooked quinoa
  • 3 tablespoons soy sauce
  • 2 scallions, sliced
  • ½ tsp sesame oil
  • Sriracha, for serving

 

  1. Heat 1 tablespoon olive oil in a medium skillet over low heat. Add egg, and cook until scrambled, stirring occasionally.
  2. Remove egg, and transfer to a separate plate.
  3. Add an additional 1 tablespoon olive oil and sauté onions, carrots, ginger, and peas season with a generous pinch of salt and pepper. Sauté for about 5 minutes or until the onion and carrots are soft.
  4. Increase heat to high, add in cooked quinoa, and soy sauce. Cook, stirring constantly, until heated through, about 2 minutes. Then add in the eggs and stir to combine.
  5. Add the sesame oil, and scallions, and stir to combine, and remove from heat.

About the Author:

Chef Rhadia Hursey’s appreciation and gift for cooking comes from the many stops of her adventurous life as a military dependent and world traveler.  Born in Champaign, Illinois but raised on military bases in areas as culturally diverse as California, Florida, and Washington DC. Her time there exposed her to different flavors and cultures through food, and ignited a lifelong culinary passion. Rhadia is a private chef in NYC and the Hamptons, and is a Board Member for the New York Women’s Culinary Alliance. Rhadia has earned degrees from the University of Maryland, College Park, and The Center for Culinary Education at Chattahoochee Technical College.

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