Being a Japanese Filipina halfsie, it’s programmed in my cells for me to consume a good amount of rice with each and every meal. However, being the rebel that I am, I’ve almost completely removed rice from my diet. Ok, perhaps it’s not out of rebellion… more like I noticed cutting out rice from my diet totally upped my energy levels.
Anyway, I’ve eliminated any possibility of rice-withdrawal by pretty much replacing rice with quinoa… including fried rice. And this stuff is pure deliciousness! Plus it’s healthy… and it won’t weigh you down!
Ingredients:
- 2 tablespoons olive oil, divided
- 2 large eggs, beaten
- 2 cloves garlic, minced
- 1 small onion, diced
- 8 ounces mushrooms, sliced
- 1 head broccoli, cut into florets
- 1/2 cup corn (I used canned)
- 2 carrots, peeled and sliced
- 3 cups cooked quinoa
- 1 tablespoon grated fresh ginger
- 3 tablespoons soy sauce
- 2 green onions, sliced
Instructions:
- Heat 1 tablespoon olive oil in medium skillet over low heat.
- Add eggs and fry until cooked through. Let cool and dice into small pieces.
- Heat remaining 1 tablespoon olive oil in a large skillet over medium high heat.
- Add garlic and onion and stir for about 4-5 minutes until onions have become translucent.
- Add mushrooms and broccoli. Stir constantly for about 3-4 minutes until vegetables are tender.
- Add corn, carrots, and quinoa. Stir constantly for about 1-2 minutes until heated through.
- Add ginger and soy sauce. Stir about 2 minutes until heated through.
- Stir in green onions and eggs.
- Serve immediately!
Ingredients
- 2 tablespoons olive oil divided
- 2 large eggs beaten
- 2 cloves garlic minced
- 1 small onion diced
- 8 ounces mushrooms sliced
- 1 head broccoli cut into florets
- 1/2 cup corn I used canned
- 2 carrots peeled and sliced
- 3 cups cooked quinoa
- 1 tablespoon grated fresh ginger
- 3 tablespoons soy sauce
- 2 green onions sliced
Instructions
- Heat 1 tablespoon olive oil in medium skillet over low heat.
- Add eggs and fry until cooked through. Let cool and dice into small pieces.
- Heat remaining 1 tablespoon olive oil in a large skillet over medium high heat.
- Add garlic and onion and stir for about 4-5 minutes until onions have become translucent.
- Add mushrooms and broccoli. Stir constantly for about 3-4 minutes until vegetables are tender.
- Add corn, carrots, and quinoa. Stir constantly for about 1-2 minutes until heated through.
- Add ginger and soy sauce. Stir about 2 minutes until heated through.
- Stir in green onions and eggs.
- Serve immediately!
I’m a single mom of a premed, certified life strategist, religion teacher, best selling author, and advocate for victims of narcissistic abuse. If it’s yummy, quick, healthy, easy, yummy, and yummy… believe me, I’m all over it!
Let me know if you’ve tried my recipes by tagging @girlplusfoodlv on Instagram so I can celebrate with you!
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