If you thought all I eat all day is baked goods and oats, well then you’re not wrong… BUT on the occasion I like to cook up a little something savory to close off my day.
I was craving my grandma’s chinese fried rice like crazyyy, but sometimes that’s loaded with excess oils and sodium that is just not necessary! I replicated the same taste with a healthier, protein-filled alternative.
Some of the highlights of this dish are quinoa, eggs, broccoli, and rainbow carrots. It’s the perfect combination of veggies, protein, and carbs that can restore energy and keep me full with just a small serving–the ideal dinner!
1 cup of quinoa
6 rainbow carrots
1/2 a head of broccoli
1 tbsp minced ginger
1 tbsp garlic
1/4 cup (or to taste) of soy sauce
In a medium-sized pot, bring 2 cups of water to a boil. Then add in quinoa, cover, and stir periodically for 10 minutes.
In a large, nonstick pan, steam the ginger and garlic along with the cut vegetables for 10 minutes or until mostly softened.
Once the vegetables are done, add in the cooked quinoa, soy sauce, and continue to cook at a medium-low heat for 5 minutes.
In a separate bowl, whisk together 4 eggs. Make a hole in the center of the pan, and scramble the eggs in the middle.
Mix everything together and serve immediately and store all the leftovers in the fridge for a later meal.