Kids lunchbox: Curry fried quinoa rice

Here is a quick fried rice that you can whip up with day old quinoa and brown rice.

Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Yield: About 4 cups, serves 4
Ingredients:
2 cups cooked quinoa, cold or day old
1 cup cooked brown rice, cold or day old
1/2 cup carrots, cut into this, 2 inch matchsticks
1/2 cup peas
1/2 cup red peppers/capsicum, diced
1 sprig of fresh curry leaves
1 cup white onions, diced
1 Tbsp olive oil
1/2 tsp finely diced or crushed garlic
2 eggs, whisked in a bowl
1 Tbsp curry powder
1 tsp soy sauce
1/8 tsp brown sugar
Salt and pepper to taste

In a bowl, combine the cooked quinoa and brown rice. Break down any lumps with your hands. An easy way to do this is to grease your hands with a little vegetable oil. Set aside.


Heat a frying pan or wok over high heat. Add a little oil and swirl it around the pan to coat. Add the whisked egg and scramble vigorously to break it up into small bits. Transfer it to a plate. When the eggs, are barely cooked, transfer them to a plate.

In the same wok, add the remaining oil, once it is warm, add garlic and curry leaves; saute. Toss the onions and colored peppers; after 30 seconds, add peas and carrots. Saute on high heat for a minute or two until they vegetables are half cooked.



Add the curry powder, soy sauce, salt, sugar and pepper.  Stir and cook for about 30 seconds. Add the quinoa rice mixture and stir fry until well combined. Toss the egg and combine. Turn off the heat. Serve hot. Enjoy!