This is dedicated to all the Gingers out there.
We made a ginger dish!
We could eat this every day all day.
Quinoa Veggie “Fried Rice”
2 tablespoons olive oil, divided
2 large eggs, beaten
2 cloves garlic, minced
1 small onion, diced
8 ounces mushrooms, sliced USED SLICED PORTABELLA’s
1 head broccoli, cut into florets
1 zucchini, chopped – the Zucchini we were given from the Garden was actually a cucumber
1/2 cup frozen corn
1/2 cup frozen peas
2 carrots, peeled and grated – diced mine
3 cups COOKED!! quinoa
1 tablespoon grated fresh ginger – i used more like 4.
3 tablespoons soy sauce
2 green onions, sliced
Sriracha, for serving
Heat 1 tablespoon olive oil in a medium skillet over low heat. Add eggs and fry until cooked through, about 2-3 minutes per side, flipping only once. Let cool before dicing into small pieces.
Heat remaining 1 tablespoon olive oil in a large skillet or wok over medium high heat. Add garlic and onion, and cook, stirring often, until onions have become translucent, about 4-5 minutes.
Add mushrooms, broccoli and zucchini. Cook, stirring constantly, until vegetables are tender, about 3-4 minutes.
Add corn, peas, carrots and quinoa. and some ginger. Cook, stirring constantly, until heated through, about 1-2 minutes.
Add more ginger and soy sauce, and gently toss to combine. Cook, stirring constantly, until heated through, about 2 minutes.
Stir in green onions and eggs. add a little salt. and maybe more Soy sauce!
Serve immediately, drizzled with Sriracha, if desired.