I am sucker for pork-fried (or chicken-fried) rice from most Chinese
restaurants. Is anybody with me here? I had some pork chops on hand and instead
of frying them up with some potatoes (which would have been equally as
delicious) I decided on a whim to create my own {healthier} version of “fried
rice” using protein and vitamin packed quinoa. This dish was a hit and will
definitely be making another appearance at the Fry dinner table very soon.
If you prefer chicken, just swap out 2-3 breasts for the pork chops. Increase the cooking time by 3-4 minutes per side (or more depending on the thickness of the chicken).
If you prefer chicken, just swap out 2-3 breasts for the pork chops. Increase the cooking time by 3-4 minutes per side (or more depending on the thickness of the chicken).
What You Will Need:
1½ tbsp oil (canola, vegetable or peanut)
4 boneless thin cut pork chops
1 tsp each salt & pepper
3-4 green onions, chopped
2 cloves garlic, minced
½ cup carrots, peeled & chopped
½ cup frozen sweet peas, thawed
2 tbsp soy sauce
1-2 eggs (optional)
2 cups cooked quinoa
1-2 tsp chili garlic sauce or sriracha sauce (optional, but highly recommended)
Directions:
Step One
Prepare quinoa as listed in the recipe here (leaving out the corn).
Step Two
Heat 1 cup water to a boil in the microwave, remove, drop in peas and drain after a few minutes (don’t heat the peas in the microwave - this takes away the nutrients).
Step Three
Heat 1 tbsp oil in large skillet on medium-high heat. Season pork chops (or chicken) with salt & pepper. Add to skillet and cook on each side 3-4 minutes (increase for chicken), or until no longer pink inside. Remove and cut into smaller pieces.
Step Four
Heat remaining oil in skillet on medium and sauté the onions & carrots 4-5 minutes, or until slightly tender. Add in garlic and cook for an additional minute. Stir in peas and pork; cook for an additional minute.
Heat remaining oil in skillet on medium and sauté the onions & carrots 4-5 minutes, or until slightly tender. Add in garlic and cook for an additional minute. Stir in peas and pork; cook for an additional minute.
Step Five
Move vegetables around the edge to create a circle in the middle of the skillet. Crack eggs directly into the skillet, letting sit for a minute. Using a spatula, start to break eggs up into smaller pieces until cooked through.
Step Six
Add in quinoa, soy sauce and chili garlic sauce (if using). Mix everything together and heat through on low for a couple minutes.
Move vegetables around the edge to create a circle in the middle of the skillet. Crack eggs directly into the skillet, letting sit for a minute. Using a spatula, start to break eggs up into smaller pieces until cooked through.
Step Six
Add in quinoa, soy sauce and chili garlic sauce (if using). Mix everything together and heat through on low for a couple minutes.
Serve alongside some edamame or ginger salad for an easy + light meal. Enjoy,
y’all!
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