Vegetable Fried Rice with Quinoa
Serves 6
Ingredients:
2 eggs, lightly beaten
2 cloves garlic, minced
1 cup frozen peas, thawed
1 small carrot, chopped into small dice
8 shitake mushrooms, sliced
1 small zucchini, chopped into small dice
3/4 cup bean sprouts
4 cups prepared quinoa, cold (follow cooking instructions for quinoa)
2 whole green onions, finely chopped
Kosher salt and freshly ground pepper
3 tablespoons canola oil
1/4 cup oyster sauce
1 tablespoon soy sauce
Instructions:
Heat a wok or large, deep skillet and drizzle 1 1/2 tablespoons oil all around. Add the eggs and tilt the wok slightly to evenly distribute the egg around the wok. Cook until set, about 45 seconds. When the egg is fully cooked (but not brown), remove it from the wok onto a clean cutting board and slice into small strips.
Add remaining oil to the heated wok, and cook the garlic for 40 seconds, making sure not to burn it. Add the mushrooms, carrots and zucchini to the wok and stir-fry for a couple of minutes over high heat. Add in the quinoa, and stir-fry briefly, then add in the eggs, peas, bean sprouts and sauce mixture, stir-fry until evenly combined. Remove from the wok and serve while still hot.