Gluten-Free Quinoa Egg Fried Rice
Craving for delicious Egg Fried Rice minus the carbs and calories? This Gluten-Free Quinoa Egg Fried Rice recipe does the trick.
Equipment
- 1 Wok
Ingredients
- 2 tbsp Sesame oil
- 3 Large Eggs Cage Free, Organic
Vegetables
- 1 Medium Red Onion
- 1 Long Chilli Pepper
- 4-5 Garlic Cloves
- 2-3 Green chillies Thai
- 1 Stem Spring Onion
- 1 Cup Frozen Peas
Spices
- 1 tbsp Soy Sauce
- ¼ cup Tomato Ketchup
- ½ tsp Red chilli flakes
- 3/4 tsp Salt Adjust according to taste
Instructions
Cooking the Quinoa
- Rinse 1 cup quinoa with cold water 2-3 times. Bring 2 cups of water to boil, add ½ tsp salt and the rinsed quinoa.
- Cook for 10 minutes on medium-high heat, reduce heat, cover and cook for 5 minutes. Fluff the quinoa with a fork and set aside.
- To speed up the cooling, put quinoa in the refrigerator for about 10 minutes, as you prep the veggies.
Veggie Prep
- Finely chop the green chillies, garlic. Cut the onion into thin slices. You may also choose to finely chop the onions.
- Cut Long Chilli Pepper into small pieces.
- Wash the frozen peas in warm water and drain the water.
The Frying Process
- In a Wok/ pan on Medium heat, add 2 tbsp of sesame oil. When the oil is hot, add in the chopped green chillies, garlic and sliced onions and add a pinch of salt. Saute for about 1-2 minutes or until the onions are soft
- Move the veggies to the side and add in the eggs. Saute the eggs for about 2-3 minutes or until the eggs are cooked.
- Add in the soy sauce, tomato ketchup, Long Chilli Pepper and the frozen peas. Saute for 1-2 minutes.
- Add in the quinoa and mix well gently tossing the contents in the wok/ pan. Add in the salt.
- Turn off the heat, garnish with chopped spring onions and enjoy!