Craving a quick culinary adventure without leaving your kitchen? Forget traditional fried rice and let yourself be surprised by this reimagined version, featuring quinoa! More nutritious, lighter, and just as delicious, this dish is ideal for a quick lunch, a casual dinner, or even to impress your guests at a unique brunch. The combination of quinoa with the classic flavors of fried rice (ham, eggs, peas...) is a true feast for the senses, a symphony of textures and tastes.
This recipe was born from a desire to offer a healthy and delicious alternative to a dish I adore. I replaced white rice with quinoa, a grain with numerous health benefits, rich in protein and fiber. The result? A balanced dish, bursting with vitality and incredibly addictive. Imagine fluffy quinoa grains, flavorful diced ham, creamy scrambled eggs, and crisp vegetables, all enhanced by a slightly sweet soy sauce… Pure bliss!
Ready to embark on this culinary adventure? Follow the guide, let's get started with this quinoa-based twist on Cantonese rice! And don't hesitate to share your creations on social media using the hashtag #PurlemaRecipes. We can't wait to see your creations! Also discover our other recipes and wellness tips on our Purlema recipe blog and our main blog .
Ingredients
Serves 4:
- 200g of quinoa
- 200g of peas (fresh or frozen)
- 150g of cooked ham, diced
- 3 eggs
- 2 carrots, diced
- 1 onion, finely chopped
- 2 cloves of garlic, chopped
- 3 tablespoons of soy sauce
- 1 tablespoon of oyster sauce (optional)
- 1 teaspoon of sesame oil
- Vegetable oil
- Salt and pepper
- A few sprigs of fresh, chopped chives (for decoration)
Instructions
- Cooking the quinoa: Rinse the quinoa in cold water. Cook it in a saucepan with 400ml of boiling water. Reduce the heat, cover, and simmer for 15 minutes, or until the quinoa is cooked and the water is absorbed. Fluff it with a fork and set aside.
- Preparing the vegetables: Steam or boil the peas for a few minutes until tender but still crisp. Drain and set aside.
- Cooking the eggs: Beat the eggs with a pinch of salt and pepper. Heat a little vegetable oil in a pan and cook the scrambled eggs. Cut them into small pieces and set aside.
- Stir-fry the vegetables: Heat a little vegetable oil in a wok or large frying pan. Add the onion and carrots and stir-fry for a few minutes until softened. Add the garlic and cook for another minute, being careful not to burn it.
- Assembly: Add the cooked quinoa, peas, ham, and scrambled eggs to the wok or pan. Mix well to combine all the ingredients.
- Seasoning: Add the soy sauce, oyster sauce (if using), and sesame oil. Mix well and cook for a few minutes, stirring constantly, until all the ingredients are heated through and coated in sauce.
- Serving: Serve the quinoa-based Cantonese rice hot, garnished with freshly chopped chives.
Chef's Tips
For a vegetarian version, replace the ham with sliced mushrooms or smoked tofu.
You can also add other vegetables of your choice, such as peppers, broccoli, or bean sprouts.
For a more intense flavor, you can add some freshly grated ginger when cooking the vegetables.
Conservation
This quinoa-based Cantonese rice dish can be stored in the refrigerator for 2 to 3 days in an airtight container. Reheat it in the microwave or in a pan before serving.
For more healthy and delicious recipe ideas, visit our Purlema lifestyle blog !
