Mushroom & Edamame Quinoa Fried “Rice”
This Mushroom & Edamame Quinoa Fried “Rice” is a vibrant, nutrient-packed twist on a classic favorite. Ready in just 30 minutes, it’s a quick yet wholesome meal that feels indulgent without the guilt.
Equipment
- large nonstick frying pan
Ingredients
- ½ tablespoon grapeseed or olive oil
- 3 cloves garlic, minced
- 2 green onions, thinly sliced
- 4 oz shiitake mushrooms, stemmed & sliced
- 1 tablespoon freshly grated ginger
- A few handfuls chopped kale
- 1½ cups cooked quinoa
- ½ cup frozen edamame
- ¼ cup thinly sliced basil or cilantro
- 2 (or 3) large eggs, beaten
- 3-4 teaspoons soy sauce or tamari
- Sriracha or red pepper flakes
- Sliced almonds & sesame seeds
- Toasted sesame oil, for drizzling
- Sea salt and fresh black pepper
- Seared tofu or other protein (optional)
Instructions
- 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.
- 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.
- 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.
- Top with sliced almonds, sesame seeds, and a drizzle of toasted sesame oil & serve.
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