Lunch / Dinner
We’re making the most of ingredients that you might already have at home. That’s right, no running to the store tonight! This Fried Quinoa, inspired by fried rice, is meant to incorporate whatever you have on hand, so feel free to substitute ingredients as needed.
The obvious and easiest substitute for quinoa would be rice, but you can also use any type of grain you have in your pantry.
Sriracha can work in place of chili garlic sauce. Or add a pinch of red pepper flakes for some heat instead.
No wine or sherry? You can always use chicken or vegetable broth in its place, and/or a splash of rice or white vinegar for more of an acidic effect.
Whisk together soy sauce, wine, chili garlic sauce, sesame oil, and brown sugar.
Heat 1 Tbsp. vegetable oil in a wok over medium-high; swirl to coat. Add eggs; stir-fry until scrambled, then transfer to a bowl.
Add 1 Tbsp. vegetable oil to wok and increase heat to high; stir-fry frozen vegetables until softened, 3–5 minutes. Add scallion whites, garlic, and ginger; cook 1 minute. Transfer vegetable mixture to bowl with eggs.
Heat remaining 1 Tbsp. vegetable oil in wok. Add chicken and stir-fry until heated through, 2 minutes.
Stir in soy sauce mixture. Add quinoa, scallion greens, and vegetable mixture and cook until heated through; season with salt.
% Daily Value*
Total Fat 20g 30%
Saturated Fat 3g 15%
Cholesterol 144mg 48%
Sodium 1117mg 46%
Carbs 32g 10%
*Percent Daily Values are based on a 2,000 calorie diet.