Nasi Goreng, Chaufa, Khao Pad, Sinangag, Buteko bhaath, Htamin Gyaw, Arroz Fritto… all different names and variations of the most cooked dish in the world, Fried Rice. While the dish originates from China, it has become popular across the world for its versatility and ease of cooking. A classic way of whipping something delicious from left over rice and in my case all those half used vegetables sitting in the fridge.

Like every household in the world, fried rice is a favorite in our household too and is a regular on our dinner table. But every now and then I feel it’s time for some clean eating, so I make a simple swap – high protein quinoa instead of the carb heavy rice.

I love fried rice and fried quinoa with loads and loads of vegetables cooked just enough so that it doesn’t feel raw but still remain crunchy. This does a few things – (a) adds a whole lot of color to the dish making it look so pretty when served, (b) the flavor they add to the dish, (c) the texture of crunchy vegetables with soft quinoa (or rice) and (d) then there is also the thing called nutrition.

I get my vegetables from the local farmers market and mostly cook with fresh produce but on occasions after long (12-16 hour) workdays I have reached inside my freezer and cooked this with frozen vegetables as well. It tastes just as good, just lacks crunchiness.

Time for Prep: 10 mins     Time to Cook: 15 mins     Yield: 4-5 Servings     Level: Easy

Ingredients:

• 2 cups quinoa, uncooked.
• 2 tbsp butter
• 2 tsp oil
• 1/2 inch ginger, grated
• 1/4 cup red bell pepper, chopped
• 1/4 cup yellow bell pepper, chopped
• 1/4 cup orange bell pepper, chopped
• 1/4 cup green bell pepper, chopped
• 1/2 cup carrots, chopped
• 1 onion, thick slices
• 1/2 cup green peas
• 1/4 cup cauliflower, chopped
• 1/2 cup scallions, chopped
• 2 tbsp soy sauce
• 2 tbsp black pepper, ground
• salt to taste
• 1 tbsp cilantro, chopped

Process: 

1. Cooking the Quinoa:
   1. Rinse the quinoa first always, this helps wash away the bitter coating. Make sure to use a fine mesh strainer.
   2. Heat a sauce pan, melt 1/2 tbsp of butter, add the quinoa and sauté for a couple mins. This really brings out a slight nutty flavor.
   3. Add salt and 1/2 tbsp ground black pepper, 4 cups water. Bring to a boil, cover and cook for 10- 15 mins in low heat or till all of the water is absorbed by the quinoa.
   4. Turn of the heat and let it sit for 5-10 mins before fluffing it with a fork.
2. Cooking the Vegetables:
   1. Heat oil in a wok, add the vegetables (except scallions), ginger and sauté in high heat for 4-5 mins, just so that the rawness goes but they still retain the crunchiness.
3. Add the cooked quinoa, chopped scallions and the remaining butter, stir it in and cook for another minute or so.
4. Pour the soy sauce, around the edges of the wok and gently fold it in.
5. Remove from heat, garnish with cilantro and serve.

Notes:

• Cook the Quinoa like how you would cook Risotto. Add some chopped garlic and onions to some butter along with (rinsed and drained) quinoa. Mix and coat with oil and dry roast for a few mins before adding the liquid little at a time, stirring every batch of liquid, until its cooked through.
• You can also use Broth to cook quinoa for extra flavor.
• Spread cooked quinoa in a baking sheet and chill it in the refrigerator for 15-20 mins. This takes care of any residual moisture and gives the dish a more fried texture. The same holds true if you are using rice as well.