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Quinoa "Fried Rice"

Quinoa "Fried Rice"

One of my first memories in the kitchen is of my older brother Bryce and I *attempting* to make fried rice at home. We had oil splattering all over the marble counters and floor, whisked eggs dripping down the side of the bowl and on to the floor (most likely in to one of our dogs mouths. ew), and we added enough soy sauce to kill everyone in our family from a heart attack. 

Despite that memory, fried rice is still one of my favorite comfort foods. After moving to California two years ago, away from my brother and his exceptional cooking skills, I modified our messy recipe into this clean, easy, and healthy quinoa fried rice. It was one of the first things I started cooking for myself, and in big batches so I could have leftovers for the week! 


You can take out or add any vegetables that you like to this recipe which makes it great for an end of the week meal when you need to clean out the fridge! I've used frozen peas, corn, zucchini, etc...  I choose to make my "fried rice" without the scrambled eggs  (partly because I am scarred from spilling them all over the kitchen with my brother, and party because Los Angeles has changed me in to one of those crazy sometimes-vegan people), but it is tasty to add scrambled eggs and/or chicken or shrimp in to this as well! 


Okay here is the recipe! This was one of those cleaning out the fridge weeks for me, so the vegetables that I used were just what I had leftover in my fridge. In the photos you will notice that I also found some shredded carrots halfway through cooking this so I tossed those in as well.

For the recipe: 

  • 1 tablespoon olive oil
  • 1 tablespoon sesame oil (or butter if not cooking for vegans)
  • 1 cup rinsed quinoa
  • 1 finely chopped yellow onion
  • 3 cloves minced garlic
  • 1/4 cup broccolli (I used frozen)
  • 1/2 cup chopped mushrooms
  • 1/2 cup shredded carrots
  • 1/4 cup riced cauliflower 
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 inches minced ginger
  • 4-5 green onions diced up 
  • 5-6 tablespoons soy sauce

Rinse one cup of dry quinoa in a strainer and let dry. Next bring 2 cups water to a boil and stir in the rinsed quinoa. Cover the pot, lower heat to simmer, and set the timer for 12 minutes. While the quinoa is cooking heat the oil over medium heat in a big skillet. Add the chopped yellow onion and a dash of salt. Cook for about 2 minutes or until onions are soft. Add the minced garlic and give it a stir. When the garlic is fragrant add the mushrooms, zucchini, carrots, and riced cauliflower to the pan. Add the salt and pepper and stir occasionally for about 5 minutes. When the vegetables are soft and cooked add the minced ginger and the green onion (I like to save a few slices of green onion for garnish) and stir in. If you are using a scrambled egg- in a separate pan add a dash of olive oil to a pan and scramble 2 eggs until cooked. Add eggs to the vegetable skillet. When the quinoa is done cooking immediately add it to the vegetable skillet. Pour 5 tablespoons soy sauce  (start small! you can always add more but can't take it away) on top of the mixture and fold the quinoa in to the vegetables. Add salt/pepper/soy sauce to taste. Serve immediately and top with the leftover scallion if desired. 


Hope you ENJOY as much as me!!!!!! 


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