I am the BIGGEST hibachi fan. So naturally, I taught myself how to make Benihana’s Fried Rice a few years ago. Since I am trying to carb cycle and be a bit healthier, I was wondering if the recipe would be just as good with quinoa…spoiler, it is. So here is one of my go-to recipes when I am lacking creativity (but it is one of my yummiest)!
- 1 cup of Quinoa (or more if you have a bf that eats a cup himself)
- 1 Large Zucchini (cut in large pieces)
- 1 Large Yellow Onion (cut in large pieces)
- Fresh Tiger Shrimp (1 pound, uncooked)
- Green Onion (finely chopped)
- 6-8 cloves of garlic (chopped)
- 3 Eggs
- Butter and Extra Virgin Olive Oil
- Sesame Seeds
- Sesame Oil
- Low Sodium Soy Sauce
- Pink Himalayan Salt
- Fresh Cracked Pepper
- Garlic Powder
- 1 lemon
- Cook your quinoa. Once the quinoa is cooked, cook your fresh garlic in some olive oil, butter, lemon juice and soy sauce in a large pan. Once things are smelling fragrant, add in your quinoa. Stir together adding more soy sauce, butter and garlic powder to taste.
- In a separate smaller pan, scramble your 3 eggs. Once scrambled, add eggs, sesame oil, sesame seeds and chopped green onion to quinoa. From here on out cook on low heat and add whatever you’d like, to taste.
- In a separate pan, add a little oil and the left over lemon juice. Cook shrimp until cooked (mine were a bit charred at about 5-7 minutes). While the shrimp are cooking, put quinoa in a large bowl.
- In the pan you used to make the fried quinoa, cook zucchini and onion using soy sauce, a small amount of olive oil, garlic powder and sesame seeds (just a few minutes). Once the veggies start to brown and the shrimp is cooked completely…plate and grub!