This shrimp-and-vegetable fried rice actually sidelines the rice in favor of quinoa, which increases the nutrition and adds a gorgeous texture.
| Level: | Easy |
| Total: | 45 min |
| Active: | 45 min |
| Yield: | 4 |
| Level: | Easy |
| Total: | 45 min |
| Active: | 45 min |
| Yield: | 4 |
Ingredients
- 1 cup quinoa
- 6 tablespoons vegetable oil
- 1 small Japanese eggplant (about 6 ounces), halved lengthwise and sliced crosswise into 1/2-inch-thick pieces
- 2 cloves garlic, minced
- 1 small carrot, cut into thin matchsticks
- One 1-inch piece fresh ginger, peeled and minced
- 1 bunch scallions, sliced (white and green parts kept separate)
- 2 tablespoons soy sauce
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon Asian fish sauce
- 1 pound small shrimp, peeled and deveined
- 4 large eggs
- Kosher salt and freshly ground black pepper
Instructions
- Rinse the quinoa well. Put the quinoa and 3 cups water in a large saucepan over high heat and bring to a boil. Reduce the heat so the water simmers and cook until the quinoa is tender, about 15 minutes. Drain and spread on a rimmed baking sheet to cool.
- Heat 3 tablespoons of the vegetable oil in a large nonstick skillet or wok over medium-high heat. Add the eggplant and cook until it begins to brown, 2 to 3 minutes. Add 2 more tablespoons of the vegetable oil to the skillet and stir in the garlic, carrot, ginger and scallion whites. Cook until the vegetables begin to soften, about 1 minute. Stir in the soy sauce, sesame oil and fish sauce. Add the shrimp and cook, stirring, until they begin to change color, about 2 minutes. Add the cooled quinoa. Continue to cook, stirring, until the shrimp are fully cooked, about 3 minutes. Stir in the scallion greens. Divide the mixture among 4 bowls.
- Wipe out the skillet and heat the remaining 1 tablespoon vegetable oil over medium-high heat. Crack the eggs into the skillet, sprinkle with a little salt and a few turns of pepper and cook until set, about 3 minutes.
- Top each bowl with a fried egg.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 539 |
| Total Fat | 31 g |
| Saturated Fat | 4 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 6 g |
| Sugar | 3 g |
| Protein | 30 g |
| Cholesterol | 329 mg |
| Sodium | 1228 mg |
| Serving Size | 1 of 4 servings |
| Calories | 539 |
| Total Fat | 31 g |
| Saturated Fat | 4 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 6 g |
| Sugar | 3 g |
| Protein | 30 g |
| Cholesterol | 329 mg |
| Sodium | 1228 mg |
Reviews
This was extremely flavorful! This was my first time trying quinoa and this recipe was excellent! I did not do the fried egg on top of it as written I scrambled the eggs like typical fried rice and incorporated it that way and it was excellent I did add a little more salt and pepper and soy sauce perfect!