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Quinoa & Vegetable “Fried Rice”
with Sunny Side-Up Eggs & Peanuts
35 MIN
2 Servings
From the Test Kitchen
Classic fried rice gets a twist in this recipe: we’re swapping in red quinoa, whose hearty texture complements a flavorful combination of sautéed cabbage, carrots, and shishito peppers.
13 green SmartPoints® per serving
11 blue SmartPoints® per serving
7 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com
To make this recipe diabetes friendly and meet the ADA nutrition guidelines for sodium, it is recommended that no additional salt be added to this recipe when prepared. See nutrition information for sodium as packaged.
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Dietary Information
Vegetarian
WW Recommended
Diabetes Friendly
-
NutritionPER SERVING
-
Calories560 Cals (est.)
View Full Nutrition
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
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fresh
ingredients
Title
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2 Pasture-Raised Eggs
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½ cup Red Quinoa
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3 oz Shishito Peppers
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6 oz Carrots
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½ lb Green Cabbage
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2 cloves Garlic
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3 Tbsps Roasted Peanuts
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1 1-Inch Piece Ginger
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1 Tbsp Soy Sauce
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1 Tbsp Sesame Oil
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1 Tbsp White Wine Vinegar
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¼ tsp Crushed Red Pepper Flakes
step-by-step
instructions
1
Cook the quinoa:
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the quinoa and cook, uncovered, 18 to 20 minutes, or until tender. Drain thoroughly.
2
Prepare the ingredients:
Meanwhile, wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Peel and finely chop the ginger. Combine in a bowl. Roughly chop the peanuts. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel the carrots; thinly slice on an angle. Cut off and discard the stems of the peppers, then thinly slice into rings. Thoroughly wash your hands immediately after handling the peppers. Combine the sliced cabbage, sliced carrots, and sliced peppers in a bowl.
3
Cook the vegetables:
In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced cabbage, carrots, and peppers; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and slightly softened. Add the prepared garlic and ginger and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until softened. Transfer to a large bowl; cover with foil to keep warm. Wipe out the pan.
4
Finish the quinoa:
In the same pan, heat the sesame oil on medium-high until hot. Add the cooked quinoa in an even layer. Cook, without stirring, 3 to 4 minutes, or until slightly crispy. Turn off the heat; stir in the soy sauce and vinegar until combined. Transfer to the bowl of cooked vegetables; stir to combine. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Rinse and wipe out the pan.
5
Fry the eggs & serve your dish:
In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate. Season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Serve the finished quinoa and vegetables topped with the fried eggs. Garnish with the chopped peanuts. Enjoy!
1
Cook the quinoa:
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the quinoa and cook, uncovered, 18 to 20 minutes, or until tender. Drain thoroughly.
2
Prepare the ingredients:
Meanwhile, wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Peel and finely chop the ginger. Combine in a bowl. Roughly chop the peanuts. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel the carrots; thinly slice on an angle. Cut off and discard the stems of the peppers, then thinly slice into rings. Thoroughly wash your hands immediately after handling the peppers. Combine the sliced cabbage, sliced carrots, and sliced peppers in a bowl.
3
Cook the vegetables:
In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced cabbage, carrots, and peppers; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and slightly softened. Add the prepared garlic and ginger and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until softened. Transfer to a large bowl; cover with foil to keep warm. Wipe out the pan.
4
Finish the quinoa:
In the same pan, heat the sesame oil on medium-high until hot. Add the cooked quinoa in an even layer. Cook, without stirring, 3 to 4 minutes, or until slightly crispy. Turn off the heat; stir in the soy sauce and vinegar until combined. Transfer to the bowl of cooked vegetables; stir to combine. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Rinse and wipe out the pan.
5
Fry the eggs & serve your dish:
In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate. Season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Serve the finished quinoa and vegetables topped with the fried eggs. Garnish with the chopped peanuts. Enjoy!
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