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Bacon & Egg Quinoa Fried “Rice”

I add an extra egg to Sonali's original recipe since everyone here always wants more of the golden pieces.  The light and fluffy scrambled eggs also provide a nice balance to the texture of quinoa. I've also stirred in a small chopped tomato at the end when I've had a nice one on hand.

Yield: 4 servings
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Ingredients
 

  • 1 cup quinoa, rinsed and well drained
  • 4 teaspoons safflower, peanut or other neutral-flavored oil, divided use
  • 3 eggs
  • Salt and pepper
  • 4 ounces Canadian bacon, diced
  • 2 cloves garlic, minced
  • 1 teaspoon fresh minced ginger
  • 1 cup frozen peas (I've also used frozen shelled edamame that was mostly thawed)
  • 2 tablespoons low sodium soy sauce (or tamari if gluten-free), plus extra for serving
  • 2 teaspoons sesame oil
  • 2 scallions, sliced (white and green parts separated)
  • ½ teaspoon Sriracha or other hot sauce (optional)

Instructions

  1. Place the quinoa in a saucepan with 1-1/2 cups of water and bring to a boil. Lower heat to a simmer and cover. Cook 12-15 minutes until done. Cool the quinoa, ideally overnight in the refrigerator.
  2. Heat 1 teaspoon oil in a wok (or 12-inch nonstick or cast iron skillet) over medium high heat. Beat the eggs in a bowl with a fork and add them to the pan. Season them with a pinch of salt and pepper. Scramble the eggs until they are mostly cooked but still glossy. Chop the eggs into pieces with a spatula, and transfer them to a plate.  Wipe out the pan.
  3. Heat the remaining 3 teaspoons oil in the wok or skillet. Add the Canadian bacon, and cook until lightly brown, about 3 minutes.  Add the garlic, ginger and scallion whites, and cook until fragrant, about 30-60 seconds. Add the peas (still frozen is fine) and cook 2-3 minutes or until heated through, stirring often. Add the cooled quinoa and stir to combine. Add the soy sauce, sesame oil, scallion greens, cooked egg, and optional Sriracha and stir to combine well. Garnish with scallion greens.  Cook and stir another minute or two until the quinoa is warm and everything is fully mixed. Serve with an additional drizzle of soy sauce, if desired.
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