This savory meal in a bowl is a Chinese fried rice riff, made with quinoa, a rainbow of colorful vegetables, edamame and egg for protein, all seasoned with garlic, green onion, ginger, soy sauce and toasted sesame oil. It’s a great way to use up leftover quinoa, and you can substitute just about any cooked vegetable or protein, like shrimp or chicken, that you might have on hand.
Total time: 35 minutes
Storage Notes: Refrigerate up to 4 days.
Size tested: 4 servings; about 6 cups
2 tbsp plus 1 tsp peanut, canola, or grapeseed oil, divided
1 cup (3 3/4 ounces) finely diced carrots (from 1 large carrot)
1 cup (4 3/4 ounces) finely diced red bell pepper (from 1 large bell pepper)
1 cup (4 1/2 ounces) frozen shelled edamame
1 cup (4 1/2 ounces) corn kernels, fresh or frozen
4 green onions, thinly sliced, plus more for serving
2 tablespoons finely grated fresh ginger
3 cloves garlic, minced or finely grated
4 cups cold cooked quinoa (about 1 1/3 cups/8 1/2 ounces uncooked)
2 large eggs, lightly beaten
3 tablespoons less sodium soy sauce, more more to taste
2 teaspoons toasted sesame oil
In a large, deep nonstick skillet or wok over high heat, heat 2 tablespoons of oil until simmering. Add carrot and bell pepper and cook, stirring frequently, until vegetables begin to soften, 2 to 3 minutes. Add the edamame and corn and cook until just warmed through, about 1 minute. Add green onion, ginger and garlic and cook, stirring, until fragrant, 30 seconds. Then add the quinoa and cook, stirring, until hot, 2 to 3 minutes.
Make a 3 inch well in the center of the quinoa mixture. Add the remaining teaspoon of oil, then add the eggs and cook, stirring them in the well in the center of the quinoa, until lightly scrambled. Then stir the eggs into the rice mixture. Stir in soy sauce and sesame oil. Taste and season with additional soy sauce, if desired. Remove from heat, divide into shallow bowls and serve.
Origin of the recipe
From cookbook author and licensed nutritionist Ellie Krieger.
Tested by Olga Massov.
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