Quinoa Veggie Fried Rice

I spent a lot of time trying to find the right way to do quinoa fried rice. I love fried rice, but wanted to find a way to make it healthier. I looked at a million recipes online and used a few tricks and ideas from all of them. You will probably find you want to tweak this one too. I think the key to it is the combo of flavors that come out of the sauce. You might want to adjust the Siracha if you don't like spicy.  The first few times I tried this I found when cooking the veggies it got watery. So the key is when cooking the veggies to make sure all the water cooks out before adding everything else.

Quinoa Fried Rice

• 1 cup quinoa, rinsed
• 1 3/4 cup water to cook quinoa
• 1 tablespoon olive oil
• olive oil cooking spray
• one teaspoon toasted sesame oil
• one head fresh broccoli cut into florets
• 8 ounces fresh sliced mushrooms
• 1/2 cup grated carrots (I shortcut and buy them pre shredded)
• one orange or yellow bell pepper chopped
• 4 green onions sliced
• 2 cloves garlic minced
• one tablespoon grated ginger
• 2 tablespoons Siracha divided, plus more for serving
• 3 tablespoons soy sauce ( I use reduced sodium)
• 1 egg, beaten
• 1/2 cup frozen shelled Edamame
• 1/2 cup frozen corn
• garlic salt and pepper (about a teaspoon each)

1. Cook quinoa using the standard method. Combine water and quinoa in a pan. Bring to a boil. Cover, reduce to simmer and let cook until water is gone. about 15 minutes.
2. While that cooks, spray a pan with olive oil cooking spray. Over medium heat toss in your egg and fry until cooked. Cut into bite size pieces with your spatula and set aside.
3. I use a wok to cook the main part of this dish, but any large non stick will do. Heat olive oil and sesame oil. Toss in green onions and garlic. Cook until just soft.
4. Add in peppers. Cook for another couple minutes. Add your broccoli, carrots, and mushrooms. Season all with garlic salt and pepper. Let that mixture cook down until veggies are cooked.
5. While that cooks (reminder your goal here is to cook out the water the veggies release) in a small bowl combine soy sauce, Siracha and ginger. This will be your sauce for later.
6. Add in your quinoa to the veggies when it's cooked and the water has cooked out of the veggies. Then toss in the corn and edamame. Mix everything together well, then coat with your Siracha -soy sauce mix.
7. Cook until everything is heated through and crisps up, gently tossing every few minutes. Add in the egg at the last minute.
8. Serve with another drizzle of siracha on top.

**This is a 4 on Bryce's Dish scale. 3 pots. And I use a lot of bowls as I chop up my veggies.
**This makes about 6 servings depending on how many veggies you add in.