Quinoa Fried Rice with Bok Choy, Shishitos & Carrots

Quinoa Fried Rice with Bok Choy, Shishitos & Carrots
Source: Blue Apron. Recipe Credit: . Photo Credit: Blue Apron.
Blue Apron
Summary

Classic fried rice gets a twist in this recipe: we’re swapping in red quinoa, whose hearty texture complements a flavorful combination of sautéed cabbage, carrots, and shishito peppers. The velvety smooth yolk of a fried egg adds an extra layer of rich, savory flavor.


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  • Prep time
    10 min
  • Cook time
    30 min
  • Servings
    2 Servings
  • Serving size
    1/2 Recipe
Nutrition Facts

Nutrition Facts

2 Servings

  • Serving Size
    1/2 Recipe
  • Amount per serving Calories 560

  • Total Fat 33g
    • Saturated Fat 3.5g
    • Trans Fat 0g
  • Cholesterol 255mg
  • Sodium 670mg
  • Total Carbohydrate 46g
    • Dietary Fiber 9g
    • Total Sugars 8g
  • Protein 20g
  • Potassium 840mg
Ingredients

Ingredients

  • red quinoa
    1/2 cup
  • carrot(s)
    6 oz (approximately 3 carrots)
  • shishito peppers
    3 oz
  • baby bok choy
    10 oz
  • garlic
    2 clove
  • fresh ginger
    1-inch piece
  • peanuts (whole, skin-off, unsalted, roasted)
    3 tbsp
  • olive oil (divided)
    3 tsp
  • crushed red pepper flakes
    1/4 tsp
  • sesame oil
    1 tbsp
  • soy sauce
    1 tbsp
  • rice vinegar
    1 tbsp
  • pasture-raised brown eggs
    2
Directions

Directions

  1. Cook the quinoa. Fill a medium pot 3/4 of the way up with water; cover and heat to boiling on high. Once boiling, add the quinoa and cook, uncovered, 14 to 16 minutes, or until tender. Drain thoroughly.

    <strong>Cook the quinoa.</strong> Fill a medium pot 3/4 of the way up with water; cover and heat to boiling on high. Once boiling, add the quinoa and cook, uncovered, 14 to 16 minutes, or until tender. Drain thoroughly.
  2. Prepare the ingredients. Meanwhile, wash and dry the fresh produce. Peel the carrots; thinly slice on an angle. Cut off and discard the stems of the peppers, then thinly slice into rings. Combine the sliced carrots and peppers in a bowl. Thinly slice the bok choy, separating the stems and leaves. Peel and roughly chop 2 cloves of garlic. Peel and finely chop the ginger. In a large bowl, combine the prepared garlic, ginger, and bok choy stems. Roughly chop the peanuts.

    <strong>Prepare the ingredients.</strong> Meanwhile, wash and dry the fresh produce. Peel the carrots; thinly slice on an angle. Cut off and discard the stems of the peppers, then thinly slice into rings. Combine the sliced carrots and peppers&nbsp;in a bowl. Thinly slice the bok choy, separating the stems and leaves. Peel and roughly chop 2 cloves of garlic. Peel and finely chop the ginger. In a large bowl, combine the prepared garlic,&nbsp;ginger, and bok choy stems. Roughly chop the peanuts.
  3. Cook the vegetables. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the prepared carrots and peppers; season with salt (optional) and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and slightly softened. Add the prepared aromatic mixture and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until slightly softened. Add the sliced bok choy leaves. Cook, stirring frequently, 1 to 2 minutes, or until wilted and combined. Transfer to a large bowl. Cover with foil to keep warm. Wipe out the pan.

    <strong>Cook the vegetables.</strong> In a large pan (nonstick, if you have one), heat 2&nbsp;teaspoons of olive oil on medium-high until hot. Add the prepared&nbsp;carrots&nbsp;and&nbsp;peppers; season with salt (optional) and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and slightly softened. Add the prepared aromatic mixture and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until slightly softened. Add the sliced bok choy leaves. Cook, stirring frequently, 1 to 2 minutes, or until wilted and combined. Transfer to a large bowl. Cover with foil to keep warm. Wipe out the pan.
  4. Fry the quinoa. In the same pan, heat the sesame oil on medium-high until hot. Add the cooked quinoa in an even layer. Cook, without stirring, 3 to 4 minutes, or until slightly crispy. Turn off the heat; stir in the soy sauce and vinegar. Transfer to the bowl of cooked vegetables; stir to combine. Taste, then season with salt and pepper, if desired. Cover with foil to keep warm. Wipe out the pan.

    <strong>Fry the quinoa.</strong> In the same pan, heat the sesame oil on medium-high until hot. Add the cooked quinoa in an even layer. Cook, without stirring, 3 to 4 minutes, or until slightly crispy. Turn off the heat; stir in the soy sauce and vinegar. Transfer to the bowl of cooked vegetables; stir to combine. Taste, then season with salt and pepper, if desired. Cover with foil to keep warm. Wipe out the pan.
  5. Fry the eggs & serve your dish. In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate. Season with salt (optional) and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Serve the finished quinoa and vegetables topped with the fried eggs. Garnish with the chopped peanuts. Enjoy!

    <strong>Fry the eggs &amp; serve your dish.</strong> In the same pan, heat&nbsp;1 teaspoon of&nbsp;olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate. Season with salt (optional) and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Serve the finished quinoa and vegetables&nbsp;topped with the fried eggs. Garnish with the chopped peanuts. Enjoy!
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