I’m trying to incorporate more protein into my diet, which can be tough when you’re vegetarian. I eat fish, but not too often. I rely heavily on beans for a plant-based source of protein, but lately, I feel like I need to take a little break. That’s why I was so excited to make this protein-packed fried rice, which is a perfect post-workout meal, dinner side dish or quick lunch.
The majority of ingredients in this recipe are ones that you’ll already have in your kitchen, so no need to grab your keys and run to the grocery store. I want you to give this recipe a try, I bet you’ll impress yourself with how low-key and delicious it is.
- 1 c cooked quinoa (see directions on package for cooking quinoa)
- 1/3 c cashews, roughly chopped
- 1 bunch of scallions, finely sliced
- 3 eggs
- a handful of cilantro
- 1 -2 tbsp soy sauce
- 2 tbsp sesame oil
- sesame seeds (optional)
- siracha (optional)
1. Slice your scallions, chop your cashews and prepare the cilantro.
2. I started off by cracking 3 eggs into a hot pan with oil. When I make scrambled eggs, I use just 1 yolk and 3 egg whites, but you can also use 3 full eggs, it’s your preference. I scrambled these on low (emphasis on the low).
3. Add sesame oil to a large pan and once the oil is hot, add the cooked quinoa. Stir around, then add the soy sauce, more sesame oil, scallions, cashews and a couple drops of honey, then stir some more.
4. Your eggs should be almost done, but not completely finished because now you’re going to put them in the pan with your quinoa. Mix the eggs into the quinoa so that all of your ingredients are well incorporated. At this point, your quinoa should be getting a bit crispy and eggs should be cooked through.
5. Plate your fried rice then add some extra scallions, a bunch of cilantro, a squeeze of fresh lime juice, sesame seeds and a bit of sriracha. That’s it, so easy!!
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