Vietnamese Style "Fried Rice" with Kale
Everyone loves fried rice. However, fried rice is the one thing on the menu I don't order when dining out because of my gluten intolerance (soy sauce contains gluten). Whenever I'm craving a bowl of fried rice, I enjoy making it at home. It’s so simple to make at home, and a quick dig in the fridge, last night’s leftovers and whatever treasures are lurking in the back, and everything comes together in the wok in less than 20 minutes.
Making fried rice is easy in theory, but getting it right does take a little know-how. I don’t know about you but I’ve dished up my fair share of burnt fried rice, clumpy fried rice, and simply not very good fried rice. The other night, I was craving a bowl which lead me to this somewhat good-for-you version: Vietnamese Style "Fried Rice." I love using quinoa for making "fried rice". It's so good, and good for you. High in protein and fiber, quinoa is not only versatile, it also tastes wonderful. In this recipe, the quinoa's mild, nutty taste mixed with garlic, fish sauce and sesame seed oil mimics the taste of fried rice. I particularly love this dish because the flavors remind me much of my travels to Vietnam last year.
What You'll Need
1 eggs 1 tablespoon sallflower oil 1/2 onion, chopped 5 garlic cloves, diced 1 carrot, chopped 3 lancito kale leaves, chopped 1/2 (teaspoon) red pepper flakes 1 teaspoon fish sauce 1 teaspoon soy sauce (I used gluten-free soy sauce) 1 teaspoon sesame seed oil 1 cup qunioa 1/4 (cup) of chopped Cilantro 1 lime
Vietnamese cooking uses fresh ingredients, minimal use of oil, and plenty on herbs and vegetables. I tried to stick to that when creating this recipe. The ingredients used created a vivid palette of flavors and textures.
Cooking "fried rice" isn’t a science; you don’t need exact ingredients or measurements. And just about anything belongs in fried rice: leftover roast chicken, fried tofu, ham, frozen veggies. Just don’t use super “wet” leftovers like a curry or chap chye, or your fried rice will most likely turn to mush. As for seasonings, it's fun to experiment with ginger, sesame oil, chili flakes; or adding herbs like Thai basil or cilantro.
- 1 (medium) eggs
- 2 tablespoon sallflower oil
- 1/2 onion, chopped
- 5 garlic cloves, diced
- 3 lancito kale, chopped
- 1 Green onion, chopped
- 1/2 (teaspoon) red pepper flakes
- 1 teaspoon fish sauce
- 1 teaspoon soy sauce (I used gluten-free soy sauce)
- 1 teaspoon sesame seed oil
- 1 cup qunioa
- 1/4 (cup) of chopped Cilantro
- 1 lime
- Optional: Siracha
- In a sauce pan head 2 cups of water until it starts boiling. Add in 1 cup qunioa and heat over a medium heat for 15-20 minutes.
- In a small bowl, beat eggs well.
- In a skillet heat 1 tablespoon oil over medium heat. Add beaten eggs and cook quickly, scrambling them with a spoon. Place eggs on a plate and set aside.
- In a clean skillet or deep sauce pan, heat 1 tablespoon oil over medium heat. Add onions and cook uncovered for 2 minutes, stirring occasionally. Add garlic, green onion and kale; stir well, and cook 5 minutes, covered.
- Add red pepper flakes, fish sauce, and soy sauce and stir well.
- Add qunioa, breaking apart any clumps. Mix well and cook uncovered 1 to 2 minutes, or until heated through.
- Just before serving, add scrambled eggs, squeeze a little lime, cilantro and mix in a bit of siracha (optional). Serve hot and enjoy