Chinese fried quinoa
Fried rice is a popular westernised Chinese dish, which can be found in most Chinese restaurants. Traditional fried rice uses fresh and fragrant flavours, and has much lower salt and fat than it's westernised cousin. My version of fried rice uses quinoa, an ancient grain (we use the seed), containing all 8 essential amino acids, fibre, and a good source of vitamin B, E and iron. The bonus of using quinoa is it has a nutty flavour similar to brown rice, but fluffy consistency similar to traditional white rice, with added nutrients. This dish is the perfect mid week meal and will work well with any veg you need to use in the fridge.
- 1 cup quinoa, rinsed
- 1 tbsp peanut oil
- 3 stalks of celery trimmed and julienned
- 1 large capsicum, julienned
- 2 carrots, julienned
- 1/2 head of cauliflower, florets chopped
- 2 cloves of garlic, finely diced
- 1 3cm knob of ginger, finely sliced
- 3 sprigs of spring onion, sliced
- 1 small red chilli, seeds removed, sliced
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sweet soy sauce
- 2 eggs
- coriander to serve
- Heat large wok over high heat. Meanwhile prepare rinsed quinoa to instructions on packet. Set aside.
- Heat oil in wok until hot, fry off onion, garlic, ginger and chilli for 1 minute.
- Next add carrot and cauliflower, cook for 4-5 minutes until slightly soft. Add in celery cook for two minutes.
- Add in capsicum, fry off for 1 minute.
- Next add qunioa and sauces, mixing through ingredients throughly.
- Push ingredients to one side of the wok and crack the two eggs, let cook in corner of pan. Once cooked use spatula to break up and combine with rest of dish.
- Serve with coriander and extra spring onion if desired.
Eclipse Fuel http://eclipsefuel.com/