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When Daniel and I went on our trip to the Riviera Maya we stayed at an all-inclusive resort for two nights. It was my first time at an all-inclusive and let’s just say I was not a fan. I think this mostly had to do with the hotel itself, but I guess this is a story for another day.
One of the restaurants at the hotel was Asian themed with hibachi tables. Daniel had never been to a hibachi restaurant and we both enjoyed watching the chef attempt to flip shrimp into people’s mouths and light things on fire. My favorite part of hibachi is always the fried rice but have you SEEN how much butter and oil they throw on that stuff? I feel like my arteries are clogging just looking at them make it.
This Quinoa Fried Rice is a WAY lightened up version that has protein from the quinoa and egg, and is packed with veggies. There is only 1 tablespoon of olive (or sesame) oil for four servings and you really won’t miss all the butter.
This is another great make-ahead meal that I see myself bringing to work once I’m back in the real world (so soon!).
LET’S CHAT: What is your favorite part of going to a hibachi restaurant?
- 1/2 cup uncooked quinoa
- 1 cup water
- 3 large eggs, whisked
- 1 tablespoon olive or sesame oil
- 1 cup chopped or sliced white onion
- 1 cup shredded carrots
- 2 large garlic cloves, chopped
- 1 cup frozen peas
- 1/2 cup frozen corn
- 3 tablespoons low sodium soy sauce
- 1/2 teaspoon pepper
- 1/4 teaspoon ground ginger powder or 1 teaspoon finely chopped fresh ginger
- cayenne pepper, siracha or red pepper flakes, optional and to taste
- salt, to taste (optional- I didn’t need to add any extra because of the soy sauce)
- Cook quinoa in 1 cup water according to package instructions.
- Scramble the eggs in a non-stick large pan over low heat. Slice into strips, squares or scrambled bits. Set aside.
- Add oil to a large pan and heat over medium heat. Once hot, add onion, carrots and garlic, and cook until soft and transcluscent. Add peas and corn next and heat until warm throughout.
- Add the quinoa and scrambled egg to the pan and mix to combine.
- Add soy sauce and spices, and stir to combine. Serve warm and store in an airtight container in the fridge for up to one week.
How to Philosophize with Cake says
That looks delicious! I love using quinoa as a rice substitute, but I’ve never tried making quinoa “fried rice”–sounds amazing though 🙂
Katie @ 24 Carrot Life says
I feel like quinoa is one of those magical foods that is so versatile and can be used in everything. It was a great rice substitute for this fried rice!
Erin @ The Almond Eater says
I enjoy the atmosphere of hibachi restaurants but I will NOT let them throw shit in my mouth hahah I’m like ummm PASS just give me my food.
Katie @ 24 Carrot Life says
Haha best comment ever.
thenutritiouskitchen says
I LOVE fried rice but the ones at the restaurants are way too filling and packed with all that “artery clogging” stuff, it’s so hard to digest! Your version looks delicious and the recipe is so simple, pinning this for sure!
i honestly just love the atmosphere of hibachi restaurants and how interactive it can be! I always end up with a food coma though lol
Katie @ 24 Carrot Life says
So true. You have to basically roll me out of the restaurant afterwards!
Tamara says
This was delicious I made it for whole family and my son loved it. Anything that convinces him to eat veg and is low cal for me is a winner.
Katie @ 24 Carrot Life says
Yay! This makes me so happy to hear. Glad you and your family enjoyed it!