Vegetable Fried Rice, but with quinoa!

I love Chinese food! But when we moved to California, it was NOTHING like the greasy, New York food I was used to! I know some people will think I am crazy for it, but it is the best, in my opinion.

Anyways, when I was eating healthier in NY and staying away from take-out I came up with this recipe to satisfy my {monthly} Chinese food craving! It is SO good and because it makes a lot you have extra left over for lunches or another night’s dinner, which are always the best budget-friendly foods. Plus it is loaded with vegetables and nutrients, what more could you ask for!

I started to make this more recently for our twin toddlers and was surprised at how much they liked it! We have been struggling with some vegetables lately, but this always gets a bunch in them which makes me a happy momma!

Quick Tips

Just a couple of things you might want to consider:

If you are making for very young kids, you might want to leave the almonds out, due to choking hazards, if you used the slivered, you might be okay, but I say use your own discretion with that one, you know your kids best.

Second, I say to use quinoa in the recipe, but you are able to do this exact same thing with brown or white rice. Either way you are still eating a very nutritious meal!

MAKE IT PROTEIN PACKED

My favorite addition to this meal is adding scrambled eggs! Just move the veggies to the side, crack in about 4 eggs, scramble up, and combine with the veg!

You can also add chicken or shrimp… really you can make this dish anything you want!

Okay, on to the recipe!

VEGETABLE FRIED “RICE”

INGREDIENTS

2 Cups Cooked Brown Rice or Quinoa

1 zucchini

4-5 scallions

2 cloves of garlic (diced)

2 carrots

½ cup peas

½ cup shelled edamame (optional)

½ red pepper (diced)

⅓ cup of almond slices (optional)

1 cup broccoli (about one broccoli crown)

1 can water chestnuts

3 tbsp toasted sesame oil

1 tablespoon peanut oil *you replace this with 1 tbsp butter

¼ cup Liquid Aminos (see here)

½ tsp ginger (ground) or grate about 1 inch of fresh ginger

½ teaspoon garlic powder

DIRECTIONS

  1. Heat Pan on medium heat, toast sliced almonds, then add peanut oil and 1 tablespoon of toasted sesame oil.

  2. Cook scallions, garlic, carrots, pepper, zucchini with ginger & garlic

  3. Add Edamame, peas, water chestnuts, and broccoli

  4. Cover for about 7 mins, until broccoli is tender

  5. Once vegetables are cooked to  your liking, add in the quinoa and the remainder of the toasted sesame oil and liquid aminos

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