Veggie Quinoa Fried 'Rice"

Tonight was a fun creation for dinner. I needed to whip something together really quick to bring to Jack's moms for dinner for myself since unfortunately I was unable to indulge in her dinner due to the meat.

I am a lover of different asian foods so I love creating new dishes. This was was a success and now I have 4 days of meal prep done for the week.

  • Ingredients:
  • 1 tablespoons toasted sesame oil, divided 
  • 6 large egg whites, beaten 
  • 2 cloves garlic, minced
  • 1 small onion, diced 
  • 8 ounces shitake mushrooms, sliced 
  • 1 orange bell pepper, diced
  • 1 zucchini, chopped 
  • 2 carrots, peeled and grated 
  • 3 cups cooked quinoa 
  • 1 tablespoon grated fresh ginger 
  • 3 tablespoons liquid aminos
  • 2 green onions, sliced (optional)
  • Sriracha, for serving (optional)
  • Directions:
  • Heat 1 tablespoon sesame oil in a large skillet or wok over medium high heat. Add garlic, onions, and peppers and cook, stirring often, until onions have become translucent, about 4-5 minutes. 
  • Add mushrooms and zucchini. Cook, stirring constantly, until vegetables are tender, about 3-4 minutes. 
  • Add carrots and quinoa. Cook, stirring constantly, until heated through, about 1-2 minutes. 
  • Next, make a well in the center of pan and add eggs. Cover pan until eggs are cooked through, stirring eggs frequently.  
  • Add ginger and aminos, and gently toss to combine. Cook, stirring constantly, until heated through, about 2 minutes. 
  • Serve immediately, topped with green onions and drizzled with Sriracha, if desired.
Here is the meal prepped version;


Popular posts from this blog

Steak Oscar for Two

Spaghetti Squash with Southwest Chicken

How My Motherhood Story Began