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Veggie “fried” rice

Use tamari for umami flavor in this healthy spin on Chinese takeout.

“This savory breakfast gets extra plant-based protein from the peas; one cup contains eight grams,” says Lauren Blake, RD, Columbus, Ohio-based recipe developer and founder of Whole Living Lauren.

Serves 2

This recipe is part of our meal prep series. Click here for the full plan.

Photography and styling by Julia Gartland

Ingredients

2 tablespoons olive oil
½ medium onion, finely diced
4 green onions, thinly sliced
2 cups cooked quinoa
1 tablespoon rice wine vinegar
2 tablespoons tamari
1 cup frozen peas
3 large eggs, lightly beaten with a fork
½ teaspoon sea salt
Pepper

Directions

1.

Warm the olive oil in a large skillet over medium-high heat. Add the onion and green onions and cook until tender, about three to five minutes.

2.

Stir in the cooked quinoa, vinegar, and tamari and cook until quinoa is heated through, about three more minutes.

3.

Add the frozen peas and cook until thawed, about two to three minutes, then push the quinoa mixture to the sides of the skillet and add the lightly beaten eggs to the middle and stir until eggs are scrambled.

4.

Mix the eggs with the quinoa, season with salt and pepper then remove from heat and store in an airtight container.

Directions

1.

Warm the veggie “fried rice” in the microwave for 45 seconds.

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