Riz frit au quinoa : une variante péruvienne nutritive d'un grand classique

Ingrédients

• 2 tablespoons olive oil or butter
• 3 medium eggs (whisked)
• 2 carrots (peeled and diced)
• ½ cup frozen peas (thawed)
• 1 small onion (chopped)
• 3 cloves garlic (minced)
• 3 cups cooked white quinoa (chilled)
• ⅓ cup green onions (sliced (whites and greens separated))
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• Sesame oil for garnish

Préparation

1. 1

   Prepare the vegetables. Chop up the garlic cloves, onion, and carrots. Slice the green onions and separate the white to light green parts from the darker green parts.

2. 2

   In a pan at medium heat, add 1 tablespoon of oil. Whisk the eggs before pouring it in the pan. Cook till lightly scrambled. Set aside.

3. 3

   In the same pan, add 1 tablespoon of oil and cook the carrots and green peas for 3 -5 minutes before adding the onions, cook till slightly translucent before adding the garlic, salt and pepper. Cook till aromatic.

4. 4

   Add back the scrambled eggs, the light green parts of the leeks, and cold quinoa. Mix well.

5. 5

   In another bowl mix together dark soy sauce, oyster sauce, mayo, and gochujang.

6. 6

   Pour in the pan and mix till everything is coated in the sauce. Try to make sure the quinoa are evenly colored.

7. 7

   Serve garnished with a drizzle of sesame oil and the greens of the leek.