Quinoa-Style Fried Rice

1. 1

   Bring water and quinoa to a boil in a saucepan; season with salt. Lower the heat to medium-low, cover, and simmer until the quinoa is tender and the water is absorbed, 15 to 20 minutes. Take the saucepan off the heat and let it rest for 5 minutes; fluff the quinoa with a fork. Refrigerate until cool, 8 hours to overnight.

2. 2

   Combine soy sauce, teriyaki sauce, and sesame oil in a bowl and mix until evenly blended.

3. 3

   Heat 1 1/2 teaspoons oil in a large skillet over high heat; sauté the carrots and onion for 2 minutes. Add 2 scallions, the garlic, and the ginger; sauté until fragrant, about 2 minutes more. Add the remaining 1 1/2 teaspoons oil and the quinoa; cook until heated through, about 2 minutes.

4. 4

   Stir the sauce into the quinoa mixture; cook and stir until evenly coated, about 2 minutes.

5. 5

   Make a well in the center of the quinoa mixture. Pour the eggs into the well; cook and stir until the eggs are scrambled and cooked through, 2 to 3 minutes. Add the peas and cook until heated through, 2 to 3 minutes. Add the remaining scallion.

• Calories 275.43 kcal Moderate
• Protein 9.24 g Moderate
• Carbs 42.29 g Moderate
• Total Fat 6.72 g Moderate
• Saturated Fat 1.18 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 78.0 mg High
• Sodium 378.18 mg Moderate
• Fiber 5.0 g Moderate
• Sugar 4.87 g Moderate
• Added Sugar 3.21 g Moderate
• Calcium 259.85 mg Moderate
• Iron 2.36 mg Moderate
• Potassium 170.92 mg Low Source
• Vitamin A 20.02 mcg_rae Low Source
• Vitamin C 29.93 mg Good Source
• Vitamin D 0.6 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Soy 🌱
• Wheat 🌾
• Gluten
• Sesame
• Garlic 🧄
• Onions 🧅