Hello, delicious. This recipe takes an old traditional recipe like fried rice and amps up the vegetables and substitutes the rice for quinoa. It’s a great vegetarian dish that even my husband could love. Also, this is one of the only times I will eat mushrooms in a meal. For whatever reason mushrooms always taste a bit like dirt. Sorry mushroom lovers of the world, they just do. I’ve tried them fried, baked in butter, you name it and I have tried it in attempts to learn to tolerate mushrooms. I decided when making this dish I would not omit them, realizing most of the world does not share my views. I was pleasantly surprised by how much I loved this dish, including the mushrooms. Maybe I will become a converted mushroom lover. You never know stranger things have happened.
- 2 tablespoons olive oil, divided
- 2 eggs, beaten
- 1 small onion, diced
- 2 garlic cloves, minced
- 4 ounces mushrooms, sliced
- 2 cups broccoli florets, cut into bite sized pieces
- 1 zucchini, chopped
- 1/2 cup frozen corn
- 1/2 cup frozen peas
- 1 carrot, peeled and grated
- 3 cups quinoa, cooked
- 1 tablespoon fresh ginger, grated
- 3 tablespoons soy sauce (I use Bragg’s liquid aminos, it’s much better for you)
- 2 green onions, sliced
- sesame seeds for garnish
- Sriracha sauce if desired
- Heat 1 tablespoon olive oil in small skillet over medium heat. Add beaten eggs and fry until cooked through. Flipping only one time. Allow eggs to cool before dicing into small pieces.
- In a large skillet over medium high heat, add remaining olive oil. Add onion and garlic, saute for 4 minutes or until onion is translucent.
- Add mushrooms, broccoli and zucchini. Saute vegetables until tender, about 4 minutes. Stirring constantly.
- Add corn, peas, carrot and quinoa. Cook until heated through, about 2 minutes.
- Add ginger and soy sauce, stir to combine. Next add green onions and eggs, cook for 2 more minutes.
- Garnish with sesame seeds and/or Sriracha if desired and serve immediately.
Adapted from: damndelicious