Healthy Dinners: Day 2

Healthy dinners, day 2!

Tonight’s dinner: vegetable “fried rice”. . .secretly quinoa!

I did get the idea from here:

Having said that, the only seasoning she really put in there was garlic, onion, and Sriracha.  I’m into more seasoning and sauce than that, so I did it a bit differently.

Veggie 'Fried Rice'

  • Servings: 2 hungry adults
  • Difficulty: easy
  • Print

1/2 large onion
1 big carrot
1 zucchini
1 head of broccoli
1 green bell pepper
1 cup frozen peas
1 cup shiitake mushrooms
3 cups cooked quinoa (3/4 cups uncooked)
1 clove garlic
2 diced fried eggs

To taste:
1 tbs. Hoisin sauce
2 tbs. soy sauce
1 tsp. ginger
1 tsp. Sriracha
1 tsp. sesame seeds
salt and pepper

Chop all the vegetables nice and small, into easy baby bite-sized pieces. You want it to blend nicely into the quinoa so it feels like a fried rice and not like a stir-fry that kind of lays on top of the “rice”. Sweat your onions and mushroom and garlic first for a few minutes, then add in most of your sauce-y stuff. Add the rest of your vegetables, sautee that down for a while (like ten minutes?), then add the quinoa and diced fried eggs. WARNING: Do NOT just beat the egg and throw it in. You are not a hibachi grill. This is also not egg-drop soup. You will regret this decision in that it doesn’t make any of the nice little egg pieces you’ve come to know and love in your fried rice. It will turn into more of a binding agent. It’s not bad, but it’s not the recognizable eggy bits I love.

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