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Quinoa Fried 'Rice'
with tofu / fried egg / Sriracha mayo

Active: 30 Total: 30

We featured a version of this protein-packed fried quinoa "rice" back in 2019. The Sriracha mayo adds a creamy / spicy finish that really rounds out the dish.
Smarts: If you have basil leftover from earlier in the week, chop it and add it to the dish for some extra fresh herb flavor. 

Dependency
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Sriracha Mayo:
  • Mayonnaise - 4 Tbsp
  • Sriracha - 1/2 tsp , more or less, to taste
  • Lime juice - 2 tsp
Quinoa Fried Rice with Tofu:
  • Tofu, extra-firm - 16 oz , cubed (vacuum-packed preferable)
  • Garlic - 2 cloves , chopped
  • Soy sauce, low-sodium - 1 Tbsp
  • Oil, toasted sesame - 1 tsp
  • Vinegar, rice - 1 tsp
  • Cilantro - 2 Tbsp , chopped
  • Basil (opt) - 8 leaves , chopped
  • Peas and carrots, frozen - 10 oz
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Coriander, ground - 1/2 tsp
  • Baby spinach - 4 oz
  • Quinoa, cooked (leftover from Monday) - ~2 cups
  • Eggs - 4
  • Lime juice - 2 tsp

Nutrition Facts

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Prep

  1. Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into cubes. (Can be done 1 day ahead)

  2. Make stir-fry sauce - Chop garlic. Combine garlic, soy sauce, sesame oil, and vinegar. (Can be done up to 5 days ahead)

  3. 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)

  4. Cilantro / Basil (if using) - Prep as directed.

  5. Peas and carrots - Defrost frozen vegetables in the microwave.

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Make

  1. Heat a wok with first part of cooking oil over medium-high heat. Add tofu, ground coriander, and a pinch of salt and saute until tofu is golden brown, 6 to 8 minutes.

  2. Add peas, carrots, and spinach to tofu and continue to saute until spinach is wilted, ~2 minutes.

  3. Stir in quinoa and stir-fry sauce and saute for 1 minute more. Set quinoa aside, covered.

  4. 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.)

  5. Stir lime juice (portion for quinoa), cilantro, and basil into quinoa. Season with some salt and pepper.

  6. Divide quinoa between serving plates / bowls. Top each serving with a fried egg. Serve with Sriracha mayo. Enjoy!

Nutrition Facts

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