Quinoa Veggie Fried Rice
Heat 1 tablespoon olive oil in a medium skillet over low heat. Add eggs and fry until cooked through, about 2-3 minutes per side, flipping only once. Let cook before dicing into small pieces.
Heat remaining 1 tablespoon olive oil in a large skillet or wok over medium high heat. Add garlic and onion, and cook, stirring often, until onions have become translucent, about 4-5 minutes.
Add mushrooms, broccoli and zucchini. Cook, stirring constantly, until vegetables are tender, about 3-4 minutes.
Add corn, peas, carrots and quinoa. Cook, stirring constantly, until heated through, about 2 minutes.
Stir in green onions and eggs.
Serve immediately, drizzled with Sriracha, if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (770g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 468 | ||
Calories from Fat: 103 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.4g | 15 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 211.5mg | 65 % | |
Sodium 193.6mg | 7 % | |
Potassium 2296.3mg | 60 % | |
Total Carbohydrate 72.3g | 21 % | |
Dietary Fiber 15.3g | 61 % | |
Sugars, other 57g | ||
Protein 27.3g | 39 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 468
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