Quinoa “Fried Rice”
I call this quinoa “fried rice” the complex carb, superfood fried rice. It has the usual fried rice ingredients like spam, char siu, assorted vegetables and egg. Other than the fact that quinoa is used in place of the usual rice grains, the cooking method and ingredients are the same as that for making Chinese fried rice.
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I wasn’t at all surprised that a Chinese fried rice recipe can be easily adapted just by switching the rice for quinoa. I have been treating quinoa like rice: I cooked quinoa in a rice cooker (which works really well, by the way) and I ate it as a carb in place of rice for my salad/grain bowls.
This is my cooked quinoa before it’s turned into “fried rice”. I cooked the quinoa in the rice cooker.
Used in this recipe: Alter Eco Rainbow Heirloom Quinoa
There are three main types of quinoa: pearl (white), red, and black. For this recipe, I’m using tri-colour (mixture of all three, pictured above) from Alter Eco. The cooking method of the different type of quinoa is the same (ratio of 1 part raw quinoa to 2 parts water). In Singapore, you can find raw quinoa easily from the health food sections of local supermarkets, particularly those focused on western food imports such as NTUC Finest, Cold Storage and Jasons.
Some of the main ingredients in the fried rice: egg, luncheon meat (spam) & char siu (Chinese BBQ pork).
Quinoa reheats incredibly well in the microwave without a change in texture. So I usually cook a big batch (either just plain quinoa or this one-dish fried rice) and kept it chilled in the fridge. This way I can reheat it either for my weekday lunch box or weekday dinner. It is a huge time saver, especially when I have limited time to cook.