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Quinoa Fried Rice with ELKI Sweet Chili Sauce

Flour Pot Kitchen

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
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
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.​

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