Vegan Quinoa Fried Rice with Freezer Veggies
Sauteed frozen vegetables, ginger, and quinoa in a teriyaki sauce, topped with sesame seeds and cilantro
Sauteed frozen vegetables, ginger, and quinoa in a teriyaki sauce, topped with sesame seeds and cilantro
- 1 teaspoon sesame seeds
- 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 1/2 cups cooked quinoa (leftover or cooled to room temp)
- 2 teaspoons vegan teriyaki sauce (i use organicville's sesame teriyaki)
- 2 tablespoons fresh cilantro roughly chopped or torn
- Carbohydrate 1.78074999714542 g
- Cholesterol 0 mg
- Fat 2.99779999395365 g
- Fiber 0.762000009769253 g
- Protein 1.11084999784172 g
- Saturated Fat 0.421549999153121 g
- Serving Size 1 1 (8g)
- Sodium 1.14999999866096 mg
- Sugar 1.01874998737617 g
- Trans Fat 0.136594999734507 g
- Calories 36 calories
Step-by-step
- Heat the coconut oil in a medium size nonstick skillet over medium heat.
- Saute your veggies and ginger for about 5 minutes or until heated through.
- Stir in the red pepper flakes and sesame seeds, then cook for another minute.
- Fold in the quinoa and teriyaki sauce, then cook for one more minute or until heated through.
- Remove from heat, then stir in the cilantro.
Traditional fried rice relies on day-old white rice grains that have lost their surface moisture in the refrigerator, allowing them to crisp up rapidly in a very hot wok. Swapping out standard short-grain rice for cooked quinoa introduces a fundamentally different starch structure with a higher protein content and a distinct, nutty crunch. Using frozen vegetables instead of fresh produce drastically alters moisture management during cooking, as ice crystals trapped inside the cell walls melt upon contact with the pan. Managing this extra liquid requires careful heat control to prevent steaming the ingredients instead of browning them.
Mastering Moisture in Rapid Skillet Cooking
Frozen vegetables release significant water when heated in a nonstick skillet over medium heat. Allowing this liquid to evaporate completely before adding the grains prevents the final mixture from becoming soggy. Freshly chopped ginger and red pepper flakes should hit the hot unrefined coconut oil early to bloom their fat-soluble compounds, but delicate fresh herbs like cilantro must be added off the heat entirely to preserve their volatile aromatic oils. Leftover quinoa should be cooled to room temperature prior to cooking; warm grains contain excess moisture that undermines textural contrast. Stirring in the teriyaki sauce during the final sixty seconds allows the sugars in the glaze to caramelize slightly without burning.
- If excess water pools in the skillet after five minutes, increase the burner output temporarily until the liquid fully dissipates.
- Substitute toasted sesame oil for coconut oil at a one-to-one ratio if a more traditional nutty aroma is desired.
- Store any unadorned cooked quinoa in a sealed container for up to five days before utilizing it for quick skillet meals.
