{quinoa} Vegetable Fried Rice

 
Quinoa Vegetable Fried Rice
 

I love Chinese food! But when we moved to California, it was NOTHING like the greasy, New York food I was used to! I know some people will think I am crazy for it, but it is the best, in my opinion. Anyways, when I was eating healthier in NY and staying away from take-out I came up with this recipe to satisfy my {monthly} Chinese food craving! It is SO good and because it makes a lot you have extra left over for lunches or another night’s dinner. Which are always the best budget friendly foods. The cost of this meal is also low, but it is filled with a ton of vegetables which is a bonus. There are some things you CAN do healthy and not break the bank!

I started to make this more recently for our twin toddlers and I was surprised how much they liked it! We have been struggling with some vegetables lately, but this always gets a bunch in them which makes me a happy momma!

Just a couple of things you might want to consider, if you are making for very young kids, you might want to leave the almonds out, due to choking hazards, if you used the slivered, you might be okay, but I say use your own discretion with that one, you know your kids best.
Second, I say to use quinoa in the recipe, but you are able to do this exact same thing with brown or white rice. Either way you are still eating a very nutritious meal!

You can also add chicken for more protein. Sometimes I just scramble up some eggs to add in and other times I use some chicken breast, and you can also use shrimp. So really you can make this dish anything you might want!

Okay, on to the recipe!


{Quinoa} Fried Rice

 
Quinoa Fried Rice
 

Ingredients

2 Cups Cooked Brown Rice or Quinoa

1 small zucchini

4-5 scallions

2 cloves of garlic (diced)

2 carrots

½ cup peas

½ cup shelled edamame (optional)

½ red pepper (diced)

⅓ cup of almond slices

1 cup broccoli (about one broccoli crown)

1 can water chestnuts

¼ cup toasted sesame oil

1 tablespoon peanut oil

¼ cup Liquid Aminos (see brags brand)

½ tablespoon ginger (ground) or grate about 1 inch of fresh ginger

½ teaspoon garlic powder

Directions

Heat Pan on medium heat, toast sliced almonds, then add peanut oil and 1 tablespoon of toasted sesame oil.

Cook scallions, garlic, carrots, pepper, zucchini with seasoning mix

Add Edamame, peas, water chestnuts and broccoli

Cover for about 7 mins, until broccoli is tender

Once vegetables are cooked to  your liking, add in quinoa and the remainder of the toasted sesame oil and liquid aminos