{fried quinoa}

Mmmmmm....I love Japanese style fried rice. But it is sooooo unhealthy. So I attempted to make a healthier version and it worked well! I hope you like it too! ~ ♥ JenG

{fried quinoa}

~ like fried rice ~

1 1/2 cups quinoa

3 cups of water

1 1/2 cups of frozen mixed  vegetables

1 tsp of butter, the real stuff

2 eggs

1 Tbsp of water

1/2 onion, chopped

2 tsp of coconut oil

1 1.2 Tbsp of butter

1 Tbsp (or more to taste) soy sauce

Salt & pepper

In a large pot, bring 3 cups of water to a boil, add the quinoa, and cook quinoa according to package directions. After quinoa is ready and still hot, stir in the frozen mixed vegetables. Transfer quinoa mixture to a bowl. Cover and put into the refrigerator for at least 4 hours. ****Cold quinoa is key!

In a large skillet, melt 1 tsp of butter over med-low heat. In a small bowl, whisk eggs and water. Once butter is melted in a thin layer across the pan, add the whisked eggs. Let eggs cook until no long runny, about 5 minutes. Don’t stir the eggs in the skillet. Slide the egg “pancake” out of the skillet onto a cutting board. Roughly chop and set aside.

In the same skillet, increase the heat to med-high and add the coconut oil. After the oil is heated, add the chopped onion. Sauté the onion until it is translucent. Add the other 1 1/2 Tbsp of butter. Once the butter is melted, add the cold quinoa and eggs to the skillet. Sprinkle with soy sauce, salt, and pepper. Toss everything together.

The key to getting crispy fried quinoa is to spread the mixture evenly in the skillet and letting it set for several minutes. When the bottom starts to brown, toss everything and repeat, letting the quinoa sit several times until desired crispiness.