Quinoa Fried Rice

Photo by Rachel Dedrickson

A couple of months ago I traveled to Maui on vacation. It was awesome...the ocean, sand in between my toes, good food, tropical drinks, weather above 50 degrees (ahem..Seattle, I love you anyway). But one thing that really sticks out in my mind is the Hawaiian fried rice I had at a restaurant of which the name escapes me. It was wonderful. Tons of garlic, savory sausage, just the right amount of greasy. There aren't the right words to describe it. It was the best fried rice I think I've ever had. Yes, really.

While I knew my own take on fried rice would never be up to par with this magical Maui fried rice, I decided to take a stab at my own version.

First off, I used quinoa instead of white rice to give the dish a bit more substance (or "BOOM" as Mom would say). Secondly, instead of searching for sausage that would never live up to my memory in Maui, I went for pork instead and marinated it in a delicious soy, sesame oil, and rice wine sauce.

My efforts were successful. Woohoo!

When I scooped the finished product into a bowl and took my first taste, I was pleasantly surprised at the resemblance to the Maui version. Not that I'm bragging or anything...but DANG! My quinoa fried rice came out ridiculously delicious.

Let's just say there were no leftovers.

What's one of the best things you've ever eaten? When and where? Is it something you have tried to recreate? Tell me about it!

Photo by Rachel Dedrickson

Quinoa Fried Rice

By Yours Truly

Ingredients:

1 cup quinoa, dry

2 cups water

3 tablespoons soy sauce

2 tablespoons sesame oil

1 tablespoon rice wine

2 tablespoons canola oil

4 large shallots, peeled and chopped

3 cloves garlic, minced

1 can of pineapple chunks, drained

Pinch of salt

1 1/2 tsp. white sugar

3/4 cup egg whites

1 cup chopped scallions, chopped

1 lb. boneless pork ribs

Directions:

The night before..

Cut pork into tiny cubes and put in a medium size bowl with soy sauce, sesame oil, and rice wine. Let mixture marinate over night. 

Place quinoa and water in a sauce pan on high heat and cover. When water begins to boil rapidly, turn heat off and leave on stove top for 15 minutes (keep the lid on). Once it appears all water has been absorbed, remove lid and fluff the quinoa. Place the cooked quinoa in the fridge over night.

Dinner time...

In a large saute pan, heat canola oil over medium-high heat. Saute shallots and marinated pork for 1 minute, then add garlic and saute for another 30 seconds. Add the pineapple chunks, cooked quinoa, sugar, and salt. Add a drop or two of sesame oil/soy sauce at this time to taste if desired and stir-fry for 4 to 5 minutes. 

Make a large well in the middle of the mixture and add the egg whites.  Stir fry just the eggs for 2 minutes until mostly scrambled. Slowly stir in rice from the edges of the pan until eggs are incorporate into the mixture and cooked through. Garnish with scallions an serve.