Spicy Quinoa Fried Rice

• •3 cups Cooked quinoa
• •2 Large eggs
• •3 tbsp Vegetable oil
• •1 medium Yellow onion
• •3 cloves Garlic
• •1 tbsp Fresh ginger
• •1 medium Carrot
• •1 Red bell pepper
• •1 cup Frozen peas
• •1 cup Frozen corn
• •3 Scallions
• •3 tbsp Low-sodium soy sauce
• •1 tbsp Chili garlic sauce
• •1 tsp Toasted sesame oil
• •1 tsp Rice vinegar
• •as needed Optional Garnish

Instructions

1. 1

   If not already done, cook quinoa according to package directions. For best results, spread the cooked quinoa on a baking sheet to cool completely and dry out slightly. Ideally, make it a day ahead and refrigerate.

2. 2

   In a small bowl, lightly beat the eggs with a pinch of salt. Heat 1 tablespoon of vegetable oil in a large wok or non-stick skillet over medium-high heat. Pour in the eggs and scramble until just set but still soft. Remove from the wok and set aside.

3. 3

   Add the remaining 2 tablespoons of vegetable oil to the wok and increase heat to high. Add diced onion and the white parts of the scallions. Stir-fry for 1-2 minutes until fragrant.

4. 4

   Add minced garlic and grated ginger. Stir-fry for another 30 seconds until aromatic, being careful not to burn the garlic.

5. 5

   Add diced carrot and red bell pepper. Stir-fry for 3-4 minutes until vegetables start to soften slightly but are still crisp-tender.

6. 6

   Add frozen peas and corn. Stir-fry for 2-3 minutes until heated through.

7. 7

   Push the vegetables to one side of the wok. Add the cooked quinoa to the empty side and spread it out. Let it sit undisturbed for 1-2 minutes to get slightly crispy.

8. 8

   Pour soy sauce, chili garlic sauce, toasted sesame oil, and rice vinegar over the quinoa. Toss everything together vigorously, breaking up any clumps of quinoa, ensuring all ingredients are well combined and coated with the sauce.

9. 9

   Return the scrambled eggs to the wok. Add the green parts of the scallions. Toss everything together for another 1-2 minutes until heated through.

10. 10

    Taste and adjust seasoning if needed. Serve immediately, garnished with extra scallions, a drizzle of sriracha, or toasted sesame seeds if desired.

Chef's Tips

• 💡**Day-Old Quinoa is Key:** Using cold, day-old cooked quinoa prevents the fried rice from becoming mushy. If you cook it fresh, spread it thinly on a baking sheet and refrigerate for at least an hour to dry it out.
• 💡**High Heat, Hot Wok:** Fried rice benefits from high heat to achieve that characteristic 'wok hei' (breath of the wok) and prevent sticking. Ensure your wok or pan is very hot before adding ingredients.
• 💡**Don't Overcrowd:** Cook in batches if your wok isn't large enough for all the ingredients. Overcrowding lowers the temperature and steams the ingredients instead of frying them.
• 💡**Mise en Place:** Have all your ingredients prepped, chopped, and measured before you start cooking. Fried rice cooks quickly, so you won't have time to chop as you go.
• 💡**Adjust Spice to Your Liking:** The amount of chili garlic sauce can be adjusted. For extra heat, add a pinch of red pepper flakes or finely diced fresh chilies with the aromatics.