Meredith's Food for Life |
Fake-Out Fried Rice
1 cup quinoa, cooked according to package directions
1/2 lb frozen uncooked shrimp, thawed and peeled
1/4 cup teriyaki sauce
1 egg, beaten
1/2 cup frozen petit peas, thawed
1/2 cup shredded carrots
2 scallions, minced
1 tablespoon olive oil
1 large garlic clove, minced
In a large non stick pan, heat 1 tablespoon olive oil over medium/high heat. Add in the shrimp and sauté until pink - about 6-8 min. Add in the carrots and sauté another 5 minutes. Push the shrimp toward the outside of the pan, making a space in the center. With the heat on high, pour the beaten egg into the center and let it form an omelette. With a wooden spoon, scramble the egg and then push together the shrimp and egg, like a traditional sauté. Next add in the peas and the garlic. Sauté lightly - about 2-3 more minutes, careful not to burn the garlic. Raise the heat and add in the teriyaki sauce. Let it boil for about 2 minutes and pour entire contents of the pan into a bowl with the quinoa. Mix well and add the scallions. You may want to add another 3-4 tablespoons of teriyaki sauce, depending on taste.
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