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 sautĂ© until the yellow onion is translucent, about 3 minutes.
Step 3 –Add the carrots to the onion mixture and sautĂ© for 3 minutes.
Step 4 –Add the garlic and the ginger to the onion mixture and sautĂ© 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.