About
What makes Healthier Fried Rice a little healthier? Well, first of all, there's actually no rice in this dish. Instead, you get quinoa... the nutrient-packed grain that's filled with all sorts of goodness! And after that, you get various fresh veggies and tasty spices mixed in to create a dish that's equal parts yummy and good for your body! Don't you just love that?! We love to enjoy this Healthier Fried Rice with a drizzle of spicy sriracha and a sprinkle of crunchy edamame... but you get to choose how you do it! And no matter how you do it, we know you're sure to enjoy it!
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 yellow onion, diced
- 4 green onions, sliced, white portions, light green portions, and dark green portions separated
- 1 cup carrots, peeled and diced
- 4 large cloves garlic, minced
- 2 tablespoons fresh ginger, minced
- 5 cups quinoa, cooked and cooled
- 1/2 teaspoon kosher salt
- 6 eggs
- 5 cups mixed salad greens
- 4 tablespoons soy sauce
- sriracha hot chili sauce, to taste, for serving
- edamame, to taste, cooked, for serving
Directions
Step 1 -Heat the oil in large skillet over medium-high heat.
Step 2 -Add the yellow onion and the white and light green portions of the green onions to the skillet and sauté until the yellow onion is translucent, about 3 minutes.
Step 3 -Add the carrots to the onion mixture and sauté for 3 minutes.
Step 4 - Add the garlic and the ginger to the onion mixture and sauté for 2 minutes.
Step 5 -Add the quinoa and the salt to the onion mixture, and stir to combine.
Step 6 -Make a well in the quinoa mixture, exposing the pan, and crack the eggs into it.
Step 7 -Scramble the eggs and cook until soft, about 5-7 minutes.
Step 8 -Stir the eggs into the quinoa mixture.
Step 9 -Add the salad greens to the quinoa mixture and stir continuously until fully wilted, about 1-2 minutes.
Step 10 -Transfer the skillet from the heat. Add the soy sauce and the reserved dark green portions of the green onions to the quinoa mixture, and stir to combine.
Step 11 -Serve topped with the sriracha and the edamame.
