I love Chinese food! Any way it comes to me I would try it. But since becoming GF I am unable to have what was once my favorite takeout food. So I have learned to recreate it using GF soy sauce and corn starch. I must say when I first started it was OK, not the best I had had but certainly better then greasy buffets you can find in any college town. I kept trying and it improved. Now it taste so good I would confuse it for the best take out Chinese I’ve ever had. It’s healthier and simple. I hope you enjoy!
- 1 cup of Quinoa dry
- 3 stalks of green onion
- 3 carrots
- 1 Cup of squash
- ½ an Onion
- 2 tsp. soy sauce
- ¼ tsp of sesame oil
- 3 tablespoons of garlic
- Pinch of ground ginger
- ½ a lemon
- 4 tablespoons of Butter
- 2 eggs
The creating of Quinoa Fried Rice
- Cook the quinoa: I prefer to cook it in a rice cooker. Add two parts water for every 1 part quinoa. Throw in a tablespoon of garlic, dash of salt and a hit of ginger. Then just flip the switch and let it cook. Do these steps in the morning or afternoon before you start making the rest of the dish because it needs to sit the refrigerator for a couple hours.
- Next chop up the vegetables into small cubes. Keep the onion and the garlic separate.
- Add the onion, garlic and butter to a pan. On low let the onions sweat until they are translucent.
- Next add in the other vegetables and let them cook until they’re tender.
- Retrieve the quinoa from the refrigerator and add to the pan with the vegetables. Turn up the heat to medium to bring the quinoa up to temperature. Stir.
- Cut the green onions
- Add the 2 teaspoons of soy sauce and ¼ of teaspoon of sesame oil. Stir.
- When the quinoa starts to brown it’s done.
- crack the eggs in a bowl and scramble them. Move the quinoa to one side and add the two scrambled eggs .
- Hit with a squirts of lemon and sprinkle the green onion over and serve.