This is a fried rice recipe…without the rice! Trust me, it really does taste like fried rice – you won’t be disappointed. When I was considering a recipe to create this week I had Asian flavors in mind, but didn’t have a vision for what I wanted to see on a plate. While in the grocery store I saw broccolini and started with that as a great vegetable to have, particularly because I haven’t used it in a recipe that I’ve shared yet. Broccolini is a popular spring vegetable in Japan so I felt like I was on to something. I’ve shared a stir fry recipe already so I wasn’t going down that route. Along with the broccolini I picked up snow peas, a bag of carrots, and slowly the idea of a fried rice recipe came to mind. I’m so glad that it did! Not only did it evolve into something delicious, but using quinoa as a rice substitute was perfection. Quinoa is so versatile and hearty, you won’t miss having rice AT ALL. The word ‘fried’ in fried rice is deceiving in this dish – I didn’t have to use much oil. Other than the quinoa substitute I tried to keep it pretty close to a fried ‘rice’ with a little more to bite into than traditional fried rice that has just carrots and peas – the tofu, broccolini, and snap peas really turn this into a delightful, diverse, and healthy dish.
Feed the wellness in you!
Don't hesitate to use your favorite condiments - hot mustard, duck sauce, more soy sauce - whatever you generally enjoy with your fried rice!
- 1/2 c finely chopped carrots
- 1/2 c chopped green onions
- 1.5 c quinoa
- 3 c vegetable broth
- 3/4 c finely chopped white onions
- 3 tbl canola oil
- 2 c broccolini crowns
- 1 c snap peas
- 1 c bean sprouts
- 3/4 c lt soy sauce
- 1 tsp sesame oil
- 1 pkg extra firm tofu
- Cook the quinoa and green onions in vegetable broth according to the directions.
- Preheat the oven to 350 degrees.
- Drain the tofu well and pat between paper towels until fairly dry. Cut the tofu in cubes and place in oven on a cookie sheet lined with parchment paper for 30 minutes.
- In a wok or large frying pan, sautee the carrots in 2 tbl of canola oil on high heat for 5 minutes, then add the white onions. Reduce to medium heat and cook for 10 minutes until onions are slightly browned.
- Add the broccolini and snap peas to the carrots and onions. Reduce to low heat and mix well. Add the remaining tablespoon of canola oil if vegetables seems dry and are sticking to the pan. Leave on a simmer for 15 minutes.
- Mix the 2 eggs and egg whites with 1 tsp light soy sauce and 1 tsp sesame oil. Scramble the eggs until they are dry.
- Add the quinoa, tofu and eggs to the frying pan with the vegetables. Turn to medium heat and mix well with the remaining light soy sauce for 3-5 minutes. Remove from heat.
- Add the bean sprouts on top and serve.