Quinoa Fried Rice with Pork
This quinoa fried rice not only makes a great weeknight meal, but it also makes delicious leftovers so you can take them to work or pack them in your kids lunchboxes for school the next day. An allergy-friendly meal that's simple and delicious!
Servings: 4 servings
Calories: 554kcal
Ingredients
- 1 lb ground pork
- 2 eggs
- 4 cups cooked quinoa
- 2 cups frozen vegetable mixture
- 2 tablespoons toasted sesame oil
- 2 tablespoons gluten-free soy sauce or coconut aminos
- 1 tablespoon sriracha sauce
- 1 teaspoon ground ginger
Instructions
- Heat sesame oil over medium-high heat. Add pork and cook until browned, about 3 minutes. Transfer to plate and return skillet to stove.
- Add egg, swirl around to cover bottom and let cook for 30 seconds until edges have started to brown and you can lift away from the pan. Flip egg and cook until no longer runny. Transfer to a cutting board and chop into 1/2" pieces.
- Return pork to skillet, add quinoa and frozen vegetables. Mix in sauces and ginger, and toss until warmed and vegetables are no longer frozen. Add eggs and toss to combine.
- Serve immediately.
Nutrition
Calories: 554kcal | Carbohydrates: 52g | Protein: 33g | Fat: 37g | Saturated Fat: 11g | Cholesterol: 163mg | Sodium: 411mg | Potassium: 881mg | Fiber: 8g | Sugar: 1g | Vitamin A: 4740IU | Vitamin C: 12.7mg | Calcium: 82mg | Iron: 5.3mg