We all love Chinese fried rice in our family...my daughter was saying, she wanted to eat this guilt-free, and so, I decided to make the same with quinoa, whose health benefits need not be enumerated again and again. Please refer my other healthy recipes here
Always in Chinese cooking, the laborious part is cutting the vegetables so thinly and uniformly...otherwise, the whole thing is so easy and quick. When the cut vegetables are ready, dish can be prepared in a jiffy.
And, here comes another Inseparable Combo....Chinese fried rice & Sweet and sour vegetables.....(Of course, rice has been replaced by quinoa here). Quinoa is pronounced as keen-wah
Quinoa - 2 cups
Water - 4 cups
Cooking oil / sesame oil/ olive oil - 3 tbsps
Spring onion - 1 bunch
Ginger paste - 1 1/2 tsps
Garlic paste - 1 1/2 tsps
Cabbage - 2 cups, thinly cut
Carrots - 2 cups, thinly cut
Bean sprouts - 1 1/2 cups
Snap peas - 1 1/2 cups
Green bell pepper - 1, thinly cut
Pepper powder - 1 1/2 tsps
Salt to taste
Vinegar - 2 tsps
Soy sauce - 3 tsps
Slit green chillies - 3
Recipe Cuisine: International / Chinese; Category: Lunch / dinner
Prep time: 20 mts; Cooking time: 20 mts
All vegetables thinly julienned and kept ready
Quinoa with measured water kept on stove, flames kept on the lowest after the water starts boiling, and cooked for 10 - 12 minutes, till done, with a lid covered.
The cooked quinoa, allowed to cool down completely, and kept in refrigerator for a couple of hours so that the grains will be separate.
In a large wok or pan, oil added and first go in the spring onions
then the ginger garlic pastes
and then all the vegetables. One thing we have to remember in chinese cooking is, always on high flames veggies have to be sauteed so that they will remain crisp and crunchy
we had some fresh red chillies at home, which we slit and added. Otherwise, green chillies here
Now salt and pepper
and now, vinegar and soy sauce
now goes in the cooked and cooled quinoa
Saute the whole thing on high flame and mix well.
Aromatic, healthy Chinese quinoa fried rice served with the Sweet and sour vegetables (recipe to follow)
This post first appeared in www.malpatskitchen.com
*Quinoa can always be replaced by white or brown basmati rice.