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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.