Fried rice was once upon a time one of my favorite dishes at Chinese restaurants. As I’ve gotten older, maybe wiser, I don’t really eat out at these types of restaurants anymore. It’s almost impossible to find a healthy versions of these types of foods when eating out. With the crave for this dish being real, I decided to try a healthy alternative myself. My friend came over to give me a hand with the chopping and extra ingredient ideas. Result–very yummy!!

Ingredients

• For the rice
  • 1 C wild rice
  • 1/2 C quinoa
  • 2C water
  • Pinchfull of sea salt
• For the rice mixture
  • 1 Tbsp olive oil
  • 1 clove of garlic, minced
  • 1/2 C  red onion-chopped
  • 2 Tbsp ginger root (powder or finely minced ginger root)
  • 1 medium orange bell pepper (diced)
  • 1 medium yellow zucchini (chopped)
  • 1 medium green zucchini (chopped)
  • 1/2 C broccoli – chopped
  • 1 C baby carrots, chopped
  • 1/4 C canned peas
  • 1/4 C canned corn
  • 1/4 C green onion, chopped
  • 2 Tbsp lite soy sauce (or liquid aminos)
  • 1 tsp sesame oil

Directions

1. For the rice
   1. Add rice, quinoa, water and salt to a pot. Stir and bring to a boil over high heat
   2. Reduce heat to low and cover once it beings boiling.
   3. Cook for 40 minutes-remove from heat and let sit on the side uncovered
2. For the ‘fried’ rice
   1. In a large pan, heat olive oil to medium heat. Add onions and garlic and cook until the onions are translucent.
   2. Add ginger, orange bell pepper, zucchini, broccoli, carrots, peas and corn to the onions. Stir fry for about 5-10 minutes, or until veggies are ‘al dente’
   3. Add rice to the pan, and turn on high heat. Stir constantly for 5 minutes.
   4. Add sesame oil and soy sauce to the pan and cook for an additional 2 minutes
   5. Top with diced green pepper.
   6. Enjoy, with leftovers for a few days!!