A classic fried rice recipe with a twist - there's no rice! Quinoa is used in place of rice in this dish for an extra boost in plant protein and fiber to keep you fuller for longer. This recipe is great for vegans or vegetarians!
Prep Time 5 mins
Cooking Time 25 mins
- Chop broccoli and bell pepper into small pieces.
- Beat eggs in a bowl and set aside.
- Prepare sauce by mixing all the ingredients in a bowl. Taste and adjust to your liking.
- Heat up 1 tbsp sesame oil in a skillet, then add broccoli and bell pepper. Add half of the sauce and stir-fry for a minute then cover and cook for a few minutes. Then transfer everything into a bowl and set aside.
- Heat up 1/2 tbsp sesame oil to skillet and add beaten eggs. Stir and cook until it starts to curdle (about 80% cooked) then add in quinoa. Stir-fry for a few minutes until egg is completely cooked.
- Add the rest of the sauce, broccoli and bell pepper back into skillet and stir-fry for a few minutes.
- Garnish with sesame seeds, more sriracha and fried shallots.
- To prepare the perfect quinoa, make sure you rinse it thoroughly and toast it before cooking to avoid its natural bitter taste. Ideal ratio of water to quinoa is 2:1. Cooking time can vary but it should take 15-20 minutes. Quinoa is done when it has absorbed all the water and looks fluffy. Let cool and store in fridge for up to 3 days.
- Omit onion if it bloats you.
- You can use vegan oyster sauce instead of the classic oyster sauce.
- Soy sauce can be substituted with liquid aminos.
- Omit egg and oyster sauce completely if you can't find a vegan version to make this dish vegan-friendly.