A classic comfort food, in this version of fried rice, it’s made a little lighter using lean ground pork, quinoa instead of rice and good-for-you vegetables like carrots and asparagus.
Ingredients
1 pound lean ground pork
2 eggs
Salt and pepper, to taste
2 teaspoons corn oil or sesame oil
1 cup frozen peas and carrots
10 asparagus spears, trimmed and cut into ½-inch pieces
4 green onions, chopped
2 cups prepared quinoa (prepared according to directions on package)
3 tablespoons low-sodium soy sauce
scallions, chopped for garnish
Instructions
Whisk eggs in small bowl, set aside.
Season ground pork with salt and pepper.
In a large skillet, heat 1 teaspoon oil over medium heat. Brown pork, stirring and breaking it up into bite-sized pieces, until cooked through, about 5 to 7 minutes. Set aside.
In a large skillet, heat 1 teaspoon of oil over medium heat. Add the frozen vegetables, asparagus, and green onions. Stir-fry until tender, about 2 minutes.
Push vegetables to the side of the skillet then add the eggs and the remaining teaspoon of oil to the middle of the pan. Scramble eggs.
Add the ground pork, quinoa, and soy sauce. Toss well to combine.