Vegan Quinoa Fried Rice with Freezer Veggies

Vegan Quinoa Fried Rice with Freezer Veggies | Living Healthy in SeattleVegan Quinoa Fried Rice with Freezer Veggies | Living Healthy in Seattle

Yum dee dum.

Fried rice is one of my go-tos when I’m feeling especially hungry and lazy, anddd when I want some real deal food besides crispy fried eggs + baby carrots.

Which is pretty much all the time, unfortunately.

Fried rice is pretty great because you can throw almost anything in there and the final product has a good chance of turning out at least partially edible… hopefully 100% edible, but beggars can’t be choosers.

Or something like that.

Anyway.

I’ll normally go with brown rice for the “base” but quinoa is an excellent rice-ish substance too, especially if you’re looking to up your protein consumption.

Your vegan protein is covered, so now all you have to do is throw in some veggies!

Lots of veggies, of course.

I’m not a huge fan of paying the grocery store a visit more than once or twice a week, so frozen veggies are lifesavers here.

They have just as much nutrients as the fresh guys (if not more) so don’t be afraid of your freezer!

When you saute the chill little dudes in tropical coconut oil and give them some sweet teriyaki action, you’ll never know the difference anyway.

This time around I went for organic broccoli, cauliflower, sweet green peas, corn, and carrots but feel free to include some other veggies in on the fun too.

Add zippy fresh ginger, a pinch (or five) of spicy red pepper flakes for a kick, plus a hefty sprinkling of toasty sesame seeds to boost the flavor factor even more.

Stir in a handful of cilantro (if you’re into that kind of thing) right before serving then you’re good to go.

Dinner is served!

P.S. If you’re not a vegan individual, top your quinoa fried rice off with a crispy egg, or scramble an egg right in your veggie-filled pan before adding the quinoa and teriyaki sauce. Do it to it.

P.P.S. Please use cooled quinoa unless you enjoy fried mush. (Same goes for actual fried rice.)

P.P.P.S. Utilizing bottled teriyaki sauce is totally acceptable. If you’re an overachiever–bless your heart–whip out a batch of homemade sauce. Sadly, I have yet to venture in that direction.

P.P.P.P.S. Oh! And if you happen to have some perfectly ripe avocado just laying around, top your fried rice with a few slices. Duh.

Vegan Quinoa Fried Rice with Freezer Veggies

Serves 1

  • 1 1/2 teaspoons unrefined coconut oil
  • 1 1/2 cups frozen mixed veggies (I used broccoli, cauliflower, peas, carrots, corn)
  • 1 teaspoon fresh ginger; chopped fine
  • Red pepper flakes, to taste
  • 1 teaspoon sesame seeds
  • 1 1/2 cups cooked quinoa (leftover, or cooled to room temp)
  • 2 to 3 teaspoons vegan teriyaki sauce (I use Organicville's Sesame Teriyaki)
  • 2 tablespoons fresh cilantro; roughly chopped or torn
  1. Heat the coconut oil in a medium size nonstick skillet over medium heat.
  2. Saute your veggies and ginger for about 5 minutes or until heated through.
  3. Stir in the red pepper flakes and sesame seeds, then cook for another minute.
  4. Fold in the quinoa and teriyaki sauce, then cook for one more minute or until heated through.
  5. Remove from heat, then stir in the cilantro.

 

 

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