We LOVE fried rice, but soy sauce sometimes makes me not feel so great (presumably because it contains glutamate), so now we generally make THIS dish, instead.
(If you prefer rice, feel free to use that instead of quinoa by the way).
And now we love this dish even more than traditional fried rice!
Chinese Five Spice seasoning is delicious if you’ve never tried it!!! It’s a delightful blend of: cinnamon, fennel, cloves, star anise and pepper. MMMmmmmm…..mmmmmmmmmm!!!!
This dish is tasty eaten leftover and COLD, too! We often eat it that way for breakfast the next day for something different. 🙂
1 cup uncooked quinoa (or rice)
2 TBSP coconut oil (or cooking oil of your choice)
1 medium or large onion, chopped or diced
1 1/2 cups freshly diced carrots
4-6 cloves fresh garlic, minced
1 1/2 tsp Chinese Five Spice Powder
1/8 tsp cayenne pepper
1 1/2 tsp sea salt
1/4 tsp freshly ground black pepper
6 eggs, beaten
4 large green onions, thinly sliced
Cook quinoa or rice according to package directions.
Meanwhile, heat oil in a huge skillet. Add onion and carrots and sauté to desired tenderness. Add garlic and sauté just 1 more minute.
Scoot veggies to one side of the pan, and scramble the eggs on the other side. When eggs are cooked through, stir together to combine.
When quinoa or rice is done cooking, add it to the skillet. Add all seasonings (and a bit more oil if needed), and stir to combine. Cook until heated through.
Then add green onions, and cook for about 1 more minute just until they are heated through.
Serve with Baked Cabbage or a side dish of your choice.