Healthy Vegetable “Fried Rice”

I ran into an old friend the other day, who is a strict vegetarian, and she reminded me that I haven’t posted a vegetarian recipe in quite some time. I love my Asian food and one of my old favorites (before I switched to a low glycemic diet) was chicken fried rice. I have already posted my healthy low glycemic version of chicken fried rice (using quinoa in place of the rice), so its only natural that I post the vegetarian version using tons of vegetables in place of the chicken.

Quinoa/Egg Mixture Ingredients

• 2 cups quinoa cooked

• 4 large egg whites

• 1 large egg (with yolk)

• 2 tbsp parkay spray butter

• 2 tbsp terikayi sauce

• 2 tbsp chili paste

• 1 spray Cooking spray

• 1 tbsp soy sauce low sodium

• 1 tbsp Stevia in the raw

Vegetable Mixture Ingredients

• 1 cup Edamame frozen, shelled

• 1/2 cup carrots diced

• 1 can bamboo shoots (optional to dice)

• 1 can sliced water chestnuts (optional to dice)

• 1 tbsp soy sauce low sodium

• 1 tbsp parkay spray butter

• 1 tbsp chili paste

• 1 tbsp terikayki sauce

• 3/4 tbsp rice vinegar

• 1/2 tbsp Stevia in the raw

• 3/4 tsp sesame oil

Onion Saute Ingredients

• 2/3 cup white onion diced

• 1 tsp olive oil

• 1 tsp stevia in the raw powder

Instructions

1. Gather all ingredients, 2 pans/woks, measuring cups, a large spoon, a knife, and a cutting board.

2. Dice the onion and carrots to your desired size. I kept my bamboo shoots and water chestnuts whole, but feel free to dice these as well. Saute the onion in a pan/wok with 1 tsp of olive oil on medium heat for about 5 minutes or until brown. Add 1 tsp stevia in after 2 minutes of sauteing the onions. Make sure to stir the onions every minute to prevent burning.

3. Once the onions are brown, add the diced carrots, bamboo shoots, water chestnuts, and the remaining “Vegetable Sauce Ingredients” (with the exception of the olive oil )to the same pan/wok as the onions and mix together. Saute the vegetables on medium heat for about 10 minutes until the bamboo shoots and water chestnuts are slightly brown. I typically allow a good amount of browning because I feel it has better flavor. Add the edamame to the vegetable mixture for the last 2 minutes of cooking. Stir well.

4. While the vegetables are cooking, spray a separate pan with cooking spray and add the eggs/egg whites. Cook on medium-high heat for about 5 minutes or until fully cooked and slightly brown. Make sure to mix the eggs (with a spatchula) every few seconds in order to “scramble” the eggs. Add the cooked quinoa to the pan with the scrambled eggs and add the remaining “Quinoa/Egg Ingredients” and mix well. “Cook” the quinoa and egg mixture on medium heat for 5 minutes.

5. Add the Vegetable mixture to the Quinoa/Egg mixture and mix well. Saute on medium heat for about another 3 minutes and then serve.