Eating healthfully doesn't have to be all tired salads and water. You're not a rabbit!
The next time a hankering for Chinese hits, skip the greasy, salty, carb-heavy takeout and try this #MBTapproved makeover instead.
Your friends and family will have NO idea that you subbed in protein-rich quinoa for starchy white rice – slashing carbs without sacrificing any flavor or comfort-food pleasure.
Be sure to let me know the reactions you get.
Enjoy,
-Adam
Bonus Alert: We're also including a super simple 3-Ingredient Salmon recipe – see below!
Servings: 4 | Time: 25 Minutes
Ingredients
2 cups cooked quinoa, cold (day-old works great)
1 T sesame oil
2 T low sodium soy sauce
2 carrots, peeled and diced
2 eggs
½ cup frozen peas
Fish sauce (optional, but great for upping the umami)
Directions
1.) Heat frying pan to medium and add sesame oil.
2.) Add carrots and fry until tender.
3.) Add quinoa and soy sauce and stir.
4.) Make a well in the middle, crack your eggs and pour into well. Quickly scramble the egg with your spatula or chopsticks. As soon as it starts to set, incorporate into the quinoa mix.
5.) Add frozen peas and let cook a little longer.
6.) Try a taste – missing something? Try adding more soy sauce and/or fish sauce and taste again.
7.) Once the seasoning is on point, serve and enjoy!
Goes great with baked tofu, grilled chicken or honey soy marinated salmon: Marinate salmon steaks or fillets with 3 parts low-sodium soy sauce to 1 part honey. Marinate for a minimum of 30 minutes and up to 8 hours – the longer you marinate, the more flavorful. When ready to cook, remove from marinade and season heavily with pepper to give it a little bite. Broil, grill or bake until done and serve alongside your fried "rice".