 2½ to 3 cups leftover cooked quinoa
¼ small onion, chopped
2 carrots, peeled and diced into small bites
3 scallions, chopped and divided
3 garlic cloves, minced
½ teaspoon fresh ginger, minced
About 1-3 tablespoons of canola oil
2 eggs scrambled in a bowl
½ cup frozen peas, thawed
Sauce:
1 ½ tablespoons oyster sauce
2 ½ tablespoons soy sauce
2 teaspoons fish sauce
¾ teaspoon sesame oil
Thai chili flakes for added spice
ELKI Thai Chili Sauce for serving
Directions:
Mix the oyster sauce, soy sauce, fish sauce, and sesame oil in a small bowl. Set aside.
Heat the wok over a high heat, when it starts to smoke, add the canola oil, onion and carrot, cook about three minutes or until tender. Add 2 scallions, garlic and ginger to the pan.
Cook another two minutes. Add in the rest of the canola oil and the quinoa. Stir-fry about two minutes.
Add sauce and stir-fry until incorporated. Make a well in the center of the quinoa and pour eggs in, scramble. Throw in peas, then toss everything together until the
peas are warmed through, add remaining scallion and serve.
Filed Under *Elki: Asian Sauce Recipes, Side Dish recipes by Recipes & More!Click to register |
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