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Vegetarian quinoa and sweet potato fried rice
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Prep Time:
100 minutes
Cook Time:
10 minutes
Total Time:
110 minutes
Elevate traditional fried rice with a modern twist packed with colorful veggies.
Ingredients:
  • 200g (1 cup) jasmine rice
  • 100g (1/2 cup) quinoa, rinsed
  • 500ml (2 cups) water
  • 18.20 gm peanut oil
  • 2 eggs, lightly whisked
  • White pepper, to season
  • 80ml (1/3 cup) gluten-free tamari
  • 10.00 gm caster sugar
  • 1 tsp sesame oil
  • 1 small brown onion, halved, cut into wedges
  • 2 tsp finely chopped fresh ginger
  • 2 tsp finely chopped garlic
  • 250g sweet potato, peeled, finely chopped
  • 60ml (1/4 cup) water
  • 120g cup mushrooms, trimmed, chopped
  • 120g (3/4 cup) frozen peas, defrosted
  • 1/2 bunch watercress, leaves picked
  • 3 green shallots, thinly sliced
Instructions:
  • In a saucepan, combine rice, quinoa, and water. Bring to a boil over high heat, stirring occasionally. Cover and reduce heat to low. Cook for 12 minutes. Remove from heat, keep covered, and let it sit for 8 minutes. Fluff with a fork, spread on a baking tray, and allow to cool for 1 hour.
  • In a large wok over high heat, warm 2 tsp of peanut oil. Season the egg with salt and white pepper and pour into the wok. Cook for 30 seconds, swirl, and cook for another 30 seconds. Gently loosen the omelet edge with a flat-bladed knife, roll it up, and transfer to a work surface to cut into thin strips. Wipe the wok clean with a paper towel.
  • Mix together the tamari, sugar, and sesame oil in a small bowl.
  • Heat the rest of the peanut oil over medium-high heat. Stir-fry the onion, ginger, and garlic until golden, about 3 minutes. Add the potato and coat it with the mixture. Cook for 5 minutes until the water evaporates and the potato is tender. Stir in the mushroom and cook for another 2 minutes. Add the rice mixture and peas, then combine them in the wok. Pour in the tamari mixture and stir until warmed through. Finally, mix in the watercress and shallots, and top with the omelette slices.

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