Real Simple Cooking School LIVE: How to Make Not-Fried Rice and Vegetables

brown rice

🥗Healthier: quinoa

💰Cheaper: white rice

Quinoa is higher in protein and fiber, while white rice is often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos is lower in sodium.

tofu

🥗Healthier: tempeh

💰Cheaper: chickpeas

Tempeh is more nutritious, while chickpeas are budget-friendly.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is often less expensive.

Wash hands before starting.

Rinse quinoa in a fine mesh sieve to remove bitterness from saponin.

In a pot, bring 1 and 3/4 cups of water to a boil.

Add 1 cup of rinsed quinoa to the boiling water along with a pinch of salt.

Cover the pot and let it cook until the quinoa absorbs the water and becomes fluffy.

Prepare vegetables by chopping them into desired sizes.

Heat olive oil in a large skillet over medium heat until shimmering.

Add minced garlic and sauté until fragrant, about 1 minute.

Add diced vegetables (like carrots and bell peppers) and cook until slightly softened, about 3-4 minutes.

Stir in any additional vegetables like broccoli or kale and cook for another 3-4 minutes until tender.

Push vegetables to one side of the skillet and add cooked quinoa to the other side.

Pour in soy sauce and sesame oil; stir to combine all ingredients evenly.

Season with salt and black pepper to taste; mix well.

Cook for an additional 2-3 minutes to heat through.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens