Day 4 of the Under 500 Calorie: Quinoa Veggie Fried Rice

Today's meal was another quick meal. It was about 30 minutes from start to table with most of the time spent on veggie prep. The recipe is from DamnDelicous blog. I flubbed a bit because I didn't have broccoli so I used cauliflower instead. It was still good!

Quinoa Veggie Fried Rice:
(Serves 6)

INGREDIENTS:

• 2 tablespoons olive oil, divided
• 2 large eggs, beaten
• 2 cloves garlic, minced
• 1 small onion, diced
• 8 ounces mushrooms, sliced
• 1 head broccoli, cut into florets
• 1 zucchini, chopped
• 1/2 cup frozen corn
• 1/2 cup frozen peas
• 2 carrots, peeled and grated
• 3 cups cooked quinoa
• 1 tablespoon grated fresh ginger
• 3 tablespoons soy sauce
• 2 green onions, sliced
• Sriracha, for serving

DIRECTIONS:

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 cool 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 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 1-2 minutes.

Add ginger and soy sauce, and gently toss to combine. Cook, stirring constantly, until heated through, about 2 minutes.

Stir in green onions and eggs.

Nutrition Facts
Serving Size 260 g
Amount Per Serving
Calories 421Calories from Fat 106
% Daily Value*
Total Fat 11.7g18%
Saturated Fat 1.8g9%
Trans Fat 0.0g
Cholesterol 62mg21%
Sodium 515mg21%
Total Carbohydrates