We live for sesame chicken, dim sum, fried dumplings, and fried rice. Unfortunately, a diet consisting solely of MSG and thick, fried breading is not advisable (except in my dreams), so I’ve resorted to satisfying my cravings with a healthier version of the yummy classics.
I made this clean version of “fried rice” using quinoa. The small grain has a great nuttiness and tastes amazing with the saltiness of the liquid aminos (or soy sauce) and hot sesame oil. Coconut oil gives the quinoa a good crunch and just a bit of sweetness.
The best part? It’s only 4 Weight Watchers points plus per serving. Another bonus? If you don’t have any of the veggies I used on hand, you can just toss in whatever it is that you have! It’s totally customizable to whatever you have and whatever you like.
This recipe is a winner for any Asian food lover!
Adapted from Slender Kitchen
Serving size: 3/4 cup
Points Plus: 4
- 2 cups cooked quinoa
- 1/2 cup diced bell peppers
- 1 cup chopped cabbage
- 1/4 cup chopped leek
- 2 cups raw broccoli
- 2 cloves minced garlic
- 1 egg
- 1 egg white
- salt, pepper
- 2 tablespoons soy sauce or liquid aminos
- 1 teaspoon hot sesame oil
- 2 teaspoons coconut oil
- Sriracha to taste
- Heat pan over medium-high heat. In a bowl, mix together egg, egg white, salt and pepper to taste. Add 1 teaspoon coconut oil to pan and scramble eggs. Remove from pan and set aside.
- Add 1 teaspoon coconut oil to pan and add peppers, cabbage, broccoli, and garlic. Cook for 2-3 minutes until just tender. Remove from pan and set aside.
- Add hot sesame oil to pan (use more coconut oil if you don’t like spicy) and then add cooked quinoa. Let the quinoa fry for 30 seconds to 1 minute (until it forms a good crisp), and then add eggs and veggies and cook for another 2-3 minutes, stirring constantly.
- Add soy sauce/liquid aminos and stir to coat. Add Sriracha to taste.