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Mushroom & Edamame Quinoa Fried “Rice”
A veggie- & protein-packed Quinoa Fried Rice from Keys to the Kitchen by Aida Mollenkamp! A healthy, easy vegetarian weeknight dinner. Gluten free.
👥 2 Servings👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●frying pan
- ●pan
📝 Preparation Steps
1
Heat the oil in a large nonstick frying pan over medium-high heat, and swirl to coat the pan. When the oil shimmers, add the garlic and green onions and cook until aromatic, about ⏱️ 30 seconds. Add the mushrooms and ginger, season with salt, and cook, stirring occasionally, until browned, about ⏱️ 5 minutes.
2
Add the kale, quinoa, edamame, and basil, toss to coat with oil and heat through. Cook until the grain is golden brown, about ⏱️ 3 minutes.
3
Make a well in the center of the mixture, exposing the pan bottom. Put the egg and soy sauce in the well and stir until just cooked through. Break up the egg mixture and stir into the grain-vegetable mixture, stir-frying until the edges are golden, about ⏱️ 3 minutes. Taste and adjust seasoning with sriracha or red pepper flakes and additional soy sauce.
Sriracha or red pepper flakes
4
Top with sliced almonds, sesame seeds, and a drizzle of toasted sesame oil & serve.
Toasted sesame oil, for drizzling
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