Vegetable & Egg Quinoa Fried Rice
Vegetable & Egg Quinoa Fried Rice is a healthy twist on traditional fried rice, using quinoa as a nutrient-dense substitute for rice. This dish is high in protein, low in glycemic index, and packed with vegetables, making it a great option for a wholesome, filling meal. The eggs add extra protein, and the seasoning gives it a delightful Asian-inspired flavor.
Nutrition Facts
Per serving
Energy
188 kcal
Protein
12 g
Carbs
21 g
Fat
6 g
Fiber
7 g
Ingredients
Quinoa
20 gms (20g)
Egg, poultry, white, raw
2 medium (66g)
Chopped Carrot
0.25 small cup (25g)
Green Beans (Chopped)
0.25 small cup (25g)
Green Bell pepper
0.25 cup, chopped (50g)
Spring Onions, Raw
0.25 cup, chopped (20g)
Soy sauce
1 tsp (5g)
Black Pepper
0.5 tsp (1g)
Grated Ginger
1 tsp (3g)
Olive Oil
1 tsp (5g)
Instructions
Preparation
Cook Quinoa: Rinse the quinoa thoroughly under running water to remove its natural bitterness. Boil water, add the quinoa, and simmer for 15 minutes or until the water is absorbed. Fluff the quinoa with a fork and let it cool completely.
Scramble Egg whites: In a non-stick pan, heat and scramble the egg whites. Once cooked, set asid
Cooking Steps
In a large wok or skillet, heat the remaining oil over medium-high heat. Add the grated ginger and sauté for 30 seconds until fragrant.
Add the carrots, beans, and (green bell pepper) capsicum. Stir-fry for 2-3 minutes until the vegetables are tender but still crisp.
Add the cooked and cooled quinoa to the wok. Stir well to combine with the vegetables.
Drizzle the light soy sauce over the quinoa and vegetables. Add salt and black pepper to taste. Mix well.
Gently fold in the scrambled egg whites. Mix everything together so the flavors are evenly distributed.
Sprinkle the chopped spring onion greens over the fried quinoa. Stir lightly.
Serve hot as a main dish.