Fried rice, commonly known as “Cha-han” in Japan, is a delicious blend of rice, sautéd vegetables, chicken or beef and soy sauce.
The best part of staying after school for Friday Night Lights (the Friday night football game) was going to a tiny cha-han dive to get a hot bowl of fried rice for dinner. They make a variety of cha-hans ranging from mild to spicy and contain different meats like chicken, pork, beef and shrimp. My favorite is the chicken fried rice. It is so flavorful, yet so simple and is big enough for two! I could never finish my cha-han so sometimes my friends and I would share.
Fried rice can be made using a wok, a lot of oil and various cut up vegetables. It sometimes comes out being too greasy and unappetizing, but with this new recipe you won’t have that problem! Instead of using rice–which has little to no nutritional value–I used quinoa, black quinoa to be more specific.
Quinoa–an ancient grain–contains enough fiber and protein to fill the daily requirement. The fiber helps us stay full longer because it takes longer to break down, and also aids in the prevention of heart disease. This grain also comes in different colors! There are white, black and multicolored versions of quinoa, each with their own flavor. I find the white quinoa is quite bland tasting compared to the black and multicolored. The black quinoa is super flavorful and by far my favorite type.
This recipe is part of the two-week Clean Eating Challenge from Buzzfeed. I doubled the recipe so it could feed my mom and I plus have leftovers for tomorrows lunch.
- 2/3 cup black quinoa
- 1 1/3 cup water
- dash of salt
- 1 cup snap peas, trimmed and cut in half
- 1/2 container of cremini mushrooms, thinly sliced
- 4 green onions, thinly sliced
- 2 cloves garlic, minced
- 2 eggs
- 2 tbsp olive oil, divided
- 1 tsp white wine vinegar
- 2 tsp GF tamari or soy sauce
* I highly recommend cutting all the vegetables before you start cooking so the process is quick and smooth.
- Bring water and quinoa to a boil in a medium pot. Once boiling, turn to low and let simmer for 20 minutes.
- Cut all the vegetables if you haven’t already. Hear 1 tsp of the olive oil into a medium pan and add the snap peas. Continuously stir the peas around until they blister. Transfer to a dish and set aside.
- In the same pan, add the garlic and green onions and a splash of olive oil. Cook for 30 seconds-1 minute then add the mushrooms, 1 tbsp water and the vinegar. Cook another 2 minutes then transfer to the same dish with the peas.
- In a separate bowl, whisk the eggs together with 1 tsp water and a dash of salt and pepper.
- In the pan, spray with pam and pour the eggs in. Cook the eggs completely then break into little pieces and transfer to the bowl containing the cooked veggies.
- Once the quinoa is fully cooked, transfer to the pan you previously used and add 1 tsp olive oil. Stir together and add the vegetables and eggs. Add the tamari or soy sauce, mix one final time and dish up.