Quinoa stir fried rice
a great way to use up garden veggies and awesome leftovers
Ingredients
- 2 cups cooked quinoa
- 3 large eggs
- 2 tablespoon butter
- 3 links sweet Italian sausage
- olive oil for the pan
- 1 small yellow onion
- 2 cloves of garlic
- 1 teaspoon ginger
- 2 carrots peeled and diced
- 1 small zucchini diced
- 1 small summer squash diced
- handful snap peas
- 1 small can corn drained
- ½ cup green onions diced
sauce
- 1 tablespoon oyster sauce
- 1 tablespoon chicken base
- 1 tablespoon soy sauce
- ¼ teaspoon white or black pepper
- 1 teaspoon rice wine vinegar
- 1 teaspoon toasted sesame oil
- 1 tablespoon hoisin optional
Instructions
- In a small dish or bowl whisk all the sauce ingredients (minus the sesame oil) together and set aside. Prep all of the veggies you are using and set aside
- in a small bowl add the eggs and beat, set aside. In a large skillet add the butter over medium low heat. Once melted add the beaten eggs. We are looking for cooked egg, not necessarily browned. You are going to fold them over and over until they are cooked through. Remove from the pan and set aside.
- remove the casing on the sausage and brown and crumble all of the sausage into the skillet once cooked add the onion and carrot cooking for 2-3 minutes, Add the garlic and ginger cook for another minute. Add the rest of the veggies minus the green onions and cooked for a couple of minutes. Add the already cooked quinoa and the sauce stir till everything is blended together.
- Add in the reserved egg and green onions, drizzle the sesame oil over everything stir and serve.