Easy Quinoa Vegetable Fried Rice

I created this recipe last month but completely forgot about it.  It’s been sitting on my Dashboard.  So, here it is.

Okay, Mr. M. couldn’t wait for dinner, so he settled for a take out.  However, he requested to have fried rice with the food he brought home.  Granted.  However, I really didn’t want to eat rice anymore.  I had quinoa on the stove and that’s when it hit me. Quinoa Fried Rice was created.

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You probably notice adding an egg in the ingredients is optional.  I opted not to add it, so little J & A can have some.  I used the  remaining vegetables from making the quinoa breakfast casserole.

Ingredients:

  • 1 cup cooked red and white quinoa
  • 4 oz. organic tofu, sliced in tiny bite pieces
  • 1 egg (optional)
  • 2 tablespoons Sesame oil
  • 3 large cloves garlic, minced
  • 2 tablespoons chopped onions
  • 1 stalk of green onions, thinly cut
  • 1/8 cup red bell peppers, cubed in small pieces
  • 1/2 zucchini, sliced in small pieces
  • a handful of broccoli florets, cut in small pieces
  • 1/2 cup dry Shiitake mushrooms, soak in hot water
  • 1 tablespoon soy sauce (to taste) and black pepper or you may use salt
  • 1 teaspoon flax seeds
  • 1 teaspoon Chia seeds
  • lemon wedge

I opted for salt instead of soy sauce.  It’s really delicious and healthy for you.  This fried rice is packed with nutrients such as protein, Vitamin C, potassium, iron, omega fatty acids and more.

Directions:

  1. Remove Shiitake mushrooms from the water.  Squeeze to remove excess liquid.  You can save the liquid and use for stocks and soup. Cut off the stems. Slice the mushrooms; set aside.
  2. Heat a skillet or saute pan over medium heat and add the oil when hot.  Fry the egg and break it off with a spatula as it cooks or you can scramble the egg and cook it.
  3. Add the garlic and onions and saute until translucent.  Add the Shiitake mushrooms.  Stir-fry until the mushrooms are tender.  Add the rest of the vegetables.  Stir and cover.
  4. Turn down heat to medium-low at this point and let it cook until the vegetables are half cooked about 3 to 5 minutes depending on your stove.  Adjust accordingly.
  5. Add the tofu, quinoa, Flax seeds and Chia seeds.  Stir-fry for one minute or until heated through shaking the pan or skillet from time to time.
  6. Season with salt or soy sauce and black pepper to taste.  Stir until well-combined.
  7. Serve warm in a bowl and squeeze with lemon.

Enjoy!

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©annascuisine.wordpress.com (2014)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

Shrimp Pesto Fried Rice

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This is a Euro-Asian inspired fried rice.   Besides the Chicken Congee soup, I found myself making fried rice whenever I am feeling under the weather.  I wasn’t going to blog about it, but I found myself taking pictures just in case.  And I am glad I did because this dish is easy and too tasty not to share.  I almost ate the entire servings.  I couldn’t stop eating it.  😀

Prepare the ingredients.

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*Note:  I decided not to add the egg, but you can add it if you prefer.

Ingredients:

  • 2-3 servings of steamed white rice or brown rice
  • 5 jumbo shrimp, peeled, deveined and cut in bite pieces or 1 1/2 cups shredded roasted chicken breast
  • 1/2 cup pesto (3/4 cup if you are using chicken)
  • 1/2 medium red bell peppers, diced
  • 3 cloves garlic, finely chopped
  • 3 sprigs of green onions, cut about 1/4 inch
  • 1/4 of 1 medium onion, diced
  • Italian parsley leaves for garnish, chopped
  • 1 egg, scrambled (optional)
  • salt and black pepper to taste
  • lime

Preparation Methods:

Heat skillet over medium heat and coat with oil when hot.  Add garlic, white and green onions, and bell peppers.  Saute for 1 minute.

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Push them to the side of the skillet and add the shrimp.  Sprinkle with a pinch salt and pepper.  Stir-fry until opaque.

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Add the steamed white or brown rice and pesto.

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Mix until well incorporated.

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Transfer into a serving platter and squeeze lime over rice and sprinkle with chopped Italian parsley.  Serve warm.

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If you like this post or my blog, don’t forget to Subscribe or Follow to get the latest recipes.  Please be kind and link back to source when you use or share any of my recipes.  Thank you for stopping by.  Until next time.  Have a fantastic day!

©annascuisine.wordpress.com (2013)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

Sweet and Savory Beef Fried Rice

We had a church picnic yesterday.  The weather was gloomy and rainy in the morning, but it cleared up in the afternoon.  The children were able to play games and earned some cash rewards for entering and winning a game.  They also played a pinata game , the highlight of the picnic because adults were able to join as well. It was hilarious  to watch the adults played, especially when most of them couldn’t hit the pinata ha ha…

Anyway, came dinner time, I felt lazy, so I prepared something easy.   We had some beef and leftover steamed rice in the fridge.  I didn’t want to make the beef as an entree, so I made a meal in a bowl instead; fried rice.   Although, I like the classic fried rice, I wanted to make something different.  A sweet savory beef fried rice. 🙂

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Gather the ingredients. Make sure you have all you need. You don’t want to be in panic mode the entire time preparing the dish.

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Ingredients:

  • 3/4 -1 lb. top sirloin or chicken, thinly sliced across the grain (or you can also use tofu)
  • 1/4 cup diced onions
  • 3 cloves garlic, diced
  • 6 liquid measuring cups of cooked steamed white or brown rice
  • 3 tablespoons soy sauce; divided
  • 1 small red bell pepper, diced
  • 1 small orange bell pepper, diced
  • 1 small yellow bell pepper, diced
  • 4 tablespoons olive oil; divided
  • 1/3 cup Yoshida’s Original Gourmet sweet and savory sauce + 1 tablespoon
  • 1 teaspoon all-purpose flour
  • 2 tablespoons julienne Cilantro
  • 1/2 lime

Directions:

Marinate the beef with 1/3 cup of sweet and savory sauce. Set aside.

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Heat a small skillet with a lid over medium-high heat and add olive oil  when hot.  Add the marinated beef. Discard the marinade.  Stir.  Cover and let cook for 3 minutes.

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Add 1 tablespoon soy sauce and 1 tablespoon sweet and savory sauce.  Stir and cover and let cook for 5 minutes stirring at times.*

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Turn heat to low.  Sprinkle with 1 teaspoon flour and stir until sauce thickens and coats the beef about 2 minutes.*  Set aside.

Image*Note:  Cooking time  may require adjustments depending on the heat of your stove.

Heat a separate skillet over medium-high heat and add 2 tablespoons of olive oil when hot.  Add the garlic and onions and stir until the onions are translucent.  Add the bell peppers and stir for 30 seconds.*

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Add the cooked rice and stir to combine. Stir-fry for 3 minutes.*

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Add the cooked beef and the remaining soy sauce.  Stir-fry to incorporate about 3 minutes.*

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Add the cilantro and squeeze the lime over the cooked fried rice.

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Serve warm in a bowl.

Image*Note:  Cooking time  may require adjustments depending on the heat of your stove.

If you like this post or my blog, don’t forget to Subscribe or Follow to get the latest recipes.  Thank you!

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©annascuisine.wordpress.com (2013)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

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