Since giving up meat for Lent another year in a row, I’ve actually had very little chance to play around with vegetarian recipes this year. It’s been 3 weeks, and due to a busy work schedule, B and I have been living on leftovers, Chipotle, Flaming Ice Cube and other takeouts. As much as I love all of those – I’m getting tired of it and can’t wait until returning to normalcy and eating home again!
Anyway, on one of the few nights we were home, I realized we pretty much had all the ingredients to make a Quinoa Fried Rice recipe I had seen online. So while B was busy going for a run (I had worked out in the morning), I got busy, threw together my usual stir fry ingredients with a few extras (including eggs and quinoa) and voila – there you have it – vegetarian (well I guess technically it’s ovo-vegetarian) “fried rice.” This made about 4 servings – I had mine as a main meal and B had his with a side of some chicken that I made in the same sauce.
Vegetarian “Fried Rice” (with quinoa and egg)
Here’s what you need:
- Pam or other cooking spray
- 2 tablespoons olive oil
- 1 egg, beaten, with 1 egg white
- 2 cloves garlic, diced
- 1/4 cup soy sauce, divided
- 1 small onion, diced
- 8 ounces mushrooms, sliced
- 1/2 head broccoli, chopped into florets
- 1/2 eggplant, chopped into 1-inch pieces
- 1 cup asparagus, chopped
- 2 carrots, peeled and grated
- 2 to 2 1/2 cups cooked quinoa (I used 2 cups so our portions had more veggies than quinoa – if you prefer a higher ratio of quinoa to veggies, aim for 2 1/2 cups)
- 1 tablespoon grated fresh ginger
- 2 green onions, sliced
- Sriracha sauce, for serving
Here’s what you do:
- Spray a small skillet with Pam or other cooking spray and turn into medium to medium-low heat. Add beaten eggs and cook for about 2 minutes per side, flipping once. Let cool, then dice into small pieces. Reserve.
- Meanwhile, in a large skillet, heat remaining olive oil over medium-high heat. Add garlic and onion. Cook, stirring often, until onions are translucent, about 5 minutes.
- Add mushrooms, broccoli, eggplant and about half of the soy sauce (2 tablespoons).Cook, continuing to stir, for about another 5-6 minutes, until vegetables are tender.
- Add asparagus and carrots. Cook for another 2-3 minutes so vegetables cook through and absorb flavor.
- Add cooked (YES you must cook the quinoa first!) quinoa. Cook, stirring constantly, until heated through, about 1-2 minutes.
- Add freshly grated ginger and remaining soy sauce. Toss gently to combine and cook, stirring so it doesn’t burn, for about 3 more minutes.
- Stir in green onions and chopped eggs and serve. Drizzle Sriracha on top for added color and kick.