Quinoa Shrimp Fried Rice
Ingredients
The base
-
1
cup
white quinoa
-
12
oz
medium shrimp, peeled and deveined
The vegetables
-
1½
cups
frozen peas and carrots blend
-
½
cup
shelled edamame
-
¾
cup
chopped green onions
-
3
cloves
garlic, minced
-
2
tsp
peeled and finely minced ginger
-
¼
cup
chopped cilantro
The eggs and seasoning
-
4
large
eggs
-
2
Tbsp
soy sauce
-
2
Tbsp
mirin
-
2
tsp
sesame oil
The oil and salt
-
6
tsp
olive oil, divided
-
to taste
salt
Instructions
- Cook quinoa according to package directions in 2 cups of water and chill.
- Heat 2 tsp of oil in a skillet over medium-high heat, add shrimp, season with salt, and cook until opaque.
- Transfer shrimp to a plate and add another 2 tsp of oil to the skillet.
- Sauté peas, carrots, edamame, green onions, garlic, and ginger for 3 minutes.
- Push veggies to one side, add remaining oil, and scramble the eggs until just set.
- Add quinoa and shrimp to the skillet, drizzle with soy sauce, mirin, and sesame oil, and cook until liquid evaporates.
- Toss in cilantro and serve warm.
Nutrition Facts (estimated)
Servings
4
Calories
463
Total fat
18g
Total carbohydrates
41g
Total protein
30g
Sodium
791mg
Cholesterol
378mg
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