Fried rice. This is my ultimate comfort food. My dad aka “The Big Guy” makes THE. BEST. FRIED. RICE. His is loaded with rice, butter, chicken, seafood, veggies, and soy sauce. It is probably the guiltiest fried rice I have ever tasted. This was my request every time I came home from college. Which is ironic because in college, I enjoyed Philly cheese steaks or chinese take-out at least once a week. That pint of fried rice was necessary to survive mid-terms, finals, and countless late night study sessions.
Fast-forward to 2015 and the more health-conscious me… I have created something pretty fantastic. Probably the skinniest twist on fried rice that is out there. This recipe is nutritious, filling, and ready in less than 30 minutes. It is also packed with flavor.
The quinoa is an amazing substitute for rice. Quinoa hold its texture quite nicely and provides the perfect foundation for this dish. Tofu as the scrambled egg substitute is another awesome food swap. Tofu has a similar consistency to eggs and takes on the flavor of whatever you cook it in –in this case coconut oil, ginger, chili paste, and soy sauce…YUM! I added in the veggies I had on hand, but you could toss in broccoli, carrots, scallions, etc. to switch up the flavors and textures. If you have kimchi at home I would toss that in too! Put a little Korean twist on the dish.
If you have not cooked with quinoa or tofu before, this is the perfect dish to experiment with the ingredients. Your taste buds will not be disappointed :)
Prep time: 5 minutes
Cook time: 25 minutes
For the quinoa
1 C red quinoa (alternatively white quinoa)
1 1/4 C vegetable stock
For the fried quinoa
1 T coconut oil (alternatively butter, if opting for vegetarian)
2 t ground fresh chili paste
3 large garlic cloves, minced
2 T freshly minced ginger
1/2 red onion, thinly sliced
1 red bell pepper, thinly sliced (alternatively green bell pepper)
4 oz crimini mushrooms, thinly sliced
1 package extra firm tofu, drained and sliced
1 C frozen corn
1 C frozen petite peas
3-4 T low sodium soy sauce
- Place the quinoa and and vegetable stock in a medium-sized stock pot. Bring to a boil, reduce heat to simmer, place lid on pot and cook for 15-20 minutes.
- While the quinoa is cooking prepare the remaining ingredients:
- Chop/mince the produce.
- In a large wok or sauté pan, over medium-high heat, melt the coconut oil. Add chili paste, ginger, garlic, onion and cook for ~3 minutes.
- Add the pepper and mushroom, cooking for 5 minutes until vegetables are slightly tender. Transfer the vegetables to a plate and set aside.
- In the same pan, scramble the tofu, cooking for 3-5 minutes.
- Combine the vegetables you set aside with the scrambled tofu, frozen corn, and peas.
- Transfer the quinoa to the pan with the tofu-vegetable mixture. Season with soy sauce to desired saltiness. Serve warm with optional Sriracha drizzled on top.