Why hello there! Its been a while 🙂 I guess all my posts should start with this. I’m sorry I’ve been gone for so long. Life gets in the way. Today though, is different. My lovely babysitter is picking the boys up from school and I am having an afternoon to do as I please… and it just so happens that I am spending some of it writing up this recipe for you. Even though I haven’t updated in a while, I am still cooking up a storm. Check out my instagram to see what I’ve been making lately.
This is a take on my veggie fried rice recipe. I have been following a almost grain free diet and quinoa is my go-to rice substitute. Actually it’s not a diet, but a lifestyle change. That’s why its a “almost grain free” 🙂 I do find that my general health and well being is much better with limited gluten and grains but I also don’t want to deprive myself of the occasional special treat. An added bonus of this new lifestyle is that I lost 10lbs in the process! I have also reduced my overall sugar intake and really try to avoid all refined sugars (except of course for those special treats). It’s amazing how much your palette for sugar will change with just a few weeks after going off it. You can really start to recognise the body/mind addiction for sugar and after a few weeks without, you can really taste how sweet something is. Sugar is in everything these days!
I do make almost everything from scratch, but somethings I don’t, and this recipe does feature Oyster Sauce – one of those ingredients that I buy and of course it has sugar in it. Because of this, I try to use it sparingly. If you are following a sugar free diet, you can make your own sauce with soy, ginger, garlic, lime juice and rice vinegar. If you feel its missing some sweetness, add orange juice!
- 1/2 cup of Quinoa
- 1 1/2 cup of chicken stock (or water with a bouillon cube)
- 1/4 red pepper
- 1 small red onion
- 1/4 of a small broccoli
- 1 small carrot
- 2 large stalks of kale (stems removed)
- 1 tablespoon Oyster sauce
- 2 free range eggs
- 2 tablespoons olive oil
- Start by cooking your quinoa. Follow the instructions on the package and sub in the chicken stock for water. Once cooked, drain and put to the side.
- Finely chop all your veggies. I always use a food processor for this and just throw everything in and pulse a couple of times. (A side note, if you don't own a food processor, I can promise you that it's worth the investment! It makes so many annoying kitchen tasks easy).
- Heat 1 tablespoon of oil in a frying pan or wok and saute your veggies until soft.
- When soft, add in your quinoa and the other tablespoon of oil and cook until the quinoa starts to get a little crunchy around the edges. About 5 minutes.
- Add in your oyster sauce and mix to combine.
- Now make two holes in your mixture and crack an egg into each one. Turn up the heat a bit and fry the egg until the whites are set.
- Remove from heat and scoop the quinoa onto a plate and place the fried egg on top.
Just remember you can use any type of veggies in this recipe – anything you have to hand in your refrigerator. I’ve used some many different combinations and it always tastes good!
Quinoa works even better than rice because it doesn’t get soggy like just cooked rice will. So you can use it straight after cooking. I always make extra that I can toss into salads or use in substitution for bread crumbs. Quinoa will get nice and crunchy if baked!