Back in my BF (Before Fitness) days, I would make a dinner stop to my favorite local Asian restaurant about 1-2x a week. Chicken fried rice, egg drop soup, those crunchy things that were dipped in oil from Satan's pond. You get the idea. Not. Healthy. And, certainly not a good habit to make on the regular.
If you've been following me for any amount of time, you know I promote balanced eating and eating to THRIVE! You shouldn't give up all of your favorite meals and they certainly don't have to taste bad! This recipe is incredibly easy to make and what's even better is you can make a large batch at one time and divide it for the week. You can also add chicken or tofu to this recipe as well!
Quinoa Fried Rice
Serves 2-3 (adjust recipe accordingly to make more/less)
1 cup quinoa, uncooked (rinsed and drained)
1/2 package frozen peas (steamable is fine)
1/2 package frozen carrots (steamable is fine)
1 small onion, chopped
2 garlic cloves, minced
Low sodium soy sauce
1/2 cup water
Cook quinoa the night before. This gives is more of that "ricey" texture. Place it in the refrigerator until you're ready to prepare your meal the next day. Cook frozen peas and carrots according to package. In a skillet on low heat, add garlic cloves and onions. Sauté for about 5 minutes or until garlic is fragrant and onions are slightly translucent. Prepare meat or tofu and add to skillet if you are adding a protein. Cook through. Add water and quinoa. Give a low sodium soy sauce bottle a few shakes into the mixture, stirring well to combine. Add pepper. While quinoa is heating through, cook eggs separately. Once they are cooked through, add to quinoa and mix well. Add in cooked carrots and peas. Continuing stirring until everything is cooked through and hot. Serve and top with Sriracha to taste. Enjoy!