Today, you’ll learn how to prepare a delicious dish for a Saturday night: QUINOA FRIED RICE.
Ingredients
- 1 cup quinoa
- 3 heads of Chinese onion
- 1 teaspoon chopped kion
- 2 eggs
- 1 teaspoon minced or crushed garlic
- ½ red pepper
- 200 grams of holantao
- 250 grams of Chinese beans
- 200 grams of chicken
- ½ carrot
- clear chair
- Sesame oil, vegetable oil and salt to taste
Preparation Method
- If you use loose quinoa, it is recommended that you pick the grain to see if there are any impurities. If it is canned, wash it several times until the water runs clear. Then, strain and reserve.
- Add the cleaned quinoa to a pot with two cups of water and let it boil over high heat. When it comes to a boil, lower the heat, cover and let it cook for 20 more minutes.
- Separately, in a wok or frying pan add 3 tablespoons of vegetable oil and when it is hot add the carrot cut into cubes and brown it over medium heat for 3 minutes. Add the garlic, kion and Chinese onion (only the finely chopped white part), stir and let cook over low heat for 5 minutes.
- When it is ready, add the previously beaten eggs and spread them throughout the wok or pan until forming an omelet, then crumble it with the help of a ladle.
- Previously, sauté the chicken and add it to the preparation. Stir and let all the flavors incorporate, then add the grained quinoa, sauté it and, if you wish, add a splash more oil.
- Next, add the pepper, the holantao cut into halves and the Chinese beans. Stir and let all the ingredients sauté for a few minutes.
- Season with salt to taste, a pinch of brown sugar (optional), the clear silicon and the green part of the Chinese onion. Remove it from the heat and integrate all the ingredients.
- Before serving the quinoa chaufa, add a splash of sesame oil and stir. To enjoy.
