Quinoa Fried Rice
with ground pork / fried egg / Sriracha mayo

Name: Quinoa Fried Rice
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 cloves Garlic, chopped; 1 Tbsp Tamari; 1 tsp Oil, toasted sesame; 1 tsp Vinegar, rice; 2 stalks Green onions, chopped, green and white parts separate; 10 oz Peas and carrots, frozen; 1 Tbsp + 2 Tbsp Oil, cooking; 1 lb Pork, ground; 1/2 tsp Coriander, ground; 4 oz Baby spinach; ~2 cups Leftover cooked quinoa (from Wednesday); 4 Eggs; 2 tsp Lime juice; 4 Tbsp Mayonnaise; 1/2 tsp Sriracha, more or less, to taste; 2 tsp Lime juice

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

Quinoa gives this spin on fried "rice" a healthier twist and ensures the dish is packed with protein-rich ingredients.
Smarts: To keep prep time down, we're using frozen vegetables and baby spinach in the dish, but feel free to sub any vegetables you'd like. If using raw vegetables, just be sure to saute them until tender.

Dependency

Greek Chicken Quinoa Bowls

Ingredients

Metric

Servings:

Quinoa Fried Rice:

Garlic - 2 cloves , chopped
Tamari - 1 Tbsp
Oil, toasted sesame - 1 tsp
Vinegar, rice - 1 tsp
Green onions - 2 stalks , chopped, green and white parts separate
Peas and carrots, frozen - 10 oz
Oil, cooking - 1 Tbsp + 2 Tbsp
Pork, ground - 1 lb
Coriander, ground - 1/2 tsp
Baby spinach - 4 oz
Leftover cooked quinoa (from Wednesday) - ~2 cups
Eggs - 4
Lime juice - 2 tsp

Sriracha Mayo:

Mayonnaise - 4 Tbsp
Sriracha - 1/2 tsp , more or less, to taste
Lime juice - 2 tsp

Prep

Make stir-fry sauce - Chop garlic. Combine garlic, Tamari, sesame oil, and vinegar. (Can be done up to 5 days ahead)
Make Sriracha mayo - Combine mayonnaise, Sriracha, and lime juice (portion for Sriracha mayo). Taste and add more Sriracha if you’d like it spicier. (Can be done up to 3 days ahead)
Green onions - Chop green onions, separating green and white parts. (Can be done up to 3 days ahead)
Peas and carrots - Defrost frozen vegetables in the microwave.

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Make

Heat a wok with first part of cooking oil over medium-high heat. Add pork, white parts of green onions, coriander, and a pinch of salt and saute until pork is nearly cooked through, 3 to 4 minutes.
Add peas, carrots, and spinach to pork and continue to saute until spinach is wilted, ~2 minutes.
Stir in quinoa and stir-fry sauce and saute for 1 minute more. Set quinoa aside, covered.
Heat a nonstick pan over medium-high heat. Add second part of cooking oil and then crack eggs into heated oil. Cook eggs on one side until whites are set and yolks are still a bit runny, 4 to 6 minutes. (If you’d like the eggs more cooked, flip and cook on the other side.)
Stir lime juice (portion for quinoa) into quinoa. Season with some salt and pepper.
Divide quinoa between serving plates / bowls. Top each serving with a fried egg and green parts of green onions. Serve with Sriracha mayo. Enjoy!

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