Arielle Haspel transforms a familiar Asian takeout recipe using quinoa and vegetables for her Quinoa “Fried Rice”.
In this video on clean eating, Ariella Haspel shows us how to make a healthier take on your favorite take out dish – fried rice!
Not only is it not fried, it’s not even made with rice. Arielle swaps out the white rice for quinoa in her Quinoa “Fried Rice”. She gets started by putting all the vegetables into the pan.
First, she adds a little bit of sesame oil. You can also use organic butter or olive oil, but she likes to use sesame oil when it’s an Asian dish because it gives a little bit of flavor. She then adds in onion, carrots, peppers, peas and water chestnuts. Make sure you rinse them because sometimes they have some additives in them. Next she adds some baby corn. Both water chestnuts and baby corn can be found in the Asian section of your supermarket.
While this is cooking, she chops off a little bit of kale. She notes that kale is amazing for you; it’s good for your blood and immune system, while also containing protein and iron. You can cut up the stem and put it into the fried rice, make it into a salad for later, add them to tomato sauce or to omelets.
Once the vegetables are all cooked, Arielle adds the already cooked quinoa into the pan. Next she creates a little hole in the quinoa mixture and scrambles in the eggs within the mixture. Once it cooks a little bit, she adds a little bit of good quality sea salt. Good quality sea salt is a little bit grey or you can look for Himalayan Salt which is a little pink. Next she adds tamari, which can also be found in the Asian section of your supermarket or online. You can then add toasted sesame oil and toasted sesame seeds on top of the dish.
- 1 box white quinoa (approx 2 cups)
- 1 box frozen peas
- 1 red pepper, chopped
- 2 orange carrots, chopped
- 1 white onion, chopped
- 1 can sliced water chestnuts
- 1 can baby corn
- 1 tbsp. regular sesame oil (or olive oil)
- 3 eggs, certified humane or pasture raised
- 4 tbsp. reduced sodium tamari
- 3 tbsp. toasted sesame oil
- 2 scallions, chopped
- 2 tbsp. white sesame seeds
- Dash sea salt
InstructionsRinse quinoa and cook according to package directions. Thaw peas by running them under cold water in a colander. In a large sauté pan, saute peas and chopped veggies in a pan with 2 tablespoons of sesame oil. Once veggies are cooked, add cooked quinoa and stir. Make a little hole in the center of the veggie-quinoa mixture and crack eggs. Scramble the egg with sea salt in the center of the pan. Let cook, and then stir it around with the quinoa mixture so everything is mixed together. Sprinkle tamari, toasted sesame oil, scallions and sesame seeds on top. Serve with chopsticks and enjoy. Serves 6-8
Nutrition Information Based on a Single Serving
*Percent Daily Value are based on a 2000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.