Vegan Fried Rice with Quinoa
Ingredients
The base
-
3
cups
cooked quinoa
-
1
cup
tofu scramble
The vegetables
-
1
large
carrot, shredded
-
4
cloves
garlic, minced
-
½
cup
frozen peas
-
2
tablespoons
green onions, plus more for garnish
The cooking essentials
-
2
teaspoons
coconut oil
-
3
tablespoons
liquid aminos
-
2
tablespoons
rice wine
Instructions
- Heat a large skillet over medium-high heat and melt coconut oil.
- Add cooked quinoa and stir constantly until it starts to brown.
- Reduce heat to medium and add carrots, garlic, peas, liquid aminos, and rice wine.
- Cook for about 8 minutes until the carrots are tender.
- Stir in tofu scramble and green onions, then remove from heat.
- Serve immediately, garnished with more green onions if desired.
Nutrition Facts (estimated)
Servings
6 servings
Calories
186
Total fat
5g
Total carbohydrates
25g
Total protein
10g
Sodium
497mg
Cholesterol
0mg
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