Reprinted from Blue Apron
You can forget about tipping the delivery guy! In this update of a take-out classic, you’ll use beautiful, fresh vegetables and swap out rice for naturally nutty quinoa. The result is a bright, healthier, more flavorful version of “fried rice” you can make at home. This recipe also features asparagus and English peas, signs that spring has officially arrived.
Makes 2 servings
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Thinly slice the scallions, separating the white bottoms and green tops. Peel and mince the garlic and ginger. Pick the cilantro leaves off the stems; discard the stems. Peel and small dice the carrot. Trim off and discard the woody bottom ends of the asparagus; slice the asparagus into 1-inch pieces on an angle. Shell the peas.
Once the pot of water is boiling, add the quinoa and cook 15 to 17 minutes, or until tender. Remove from heat, drain thoroughly and set aside.
While the quinoa is cooking, pat the shrimp dry and season with salt and pepper. In a large pan (nonstick, if you have one), heat 2 teaspoons of oil on medium-high until hot. Add the seasoned shrimp and cook, stirring frequently, 2 to 3 minutes, or until opaque and cooked through. Transfer the cooked shrimp to a plate and wipe out the pan.
In the same pan used to cook the shrimp, heat 2 teaspoons of oil on medium until hot. Add the carrot and peas and season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the vegetables start to soften. Stir in the garlic, ginger, white parts of the scallions and asparagus. Season with salt and pepper and cook, stirring frequently, 1 to 2 minutes, or until fragrant and the asparagus is slightly softened.
To the pan of vegetables, add the cooked quinoa, cooked shrimp and half of the green parts of the scallions; stir to combine. Continue stirring and add the mirin, soy sauce, sesame oil, half of the hoisin and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 2 to 4 minutes, or until any moisture has evaporated and everything is crisped. (If the mixture starts to stick to the bottom of the pan, use a spatula to scrape off any crispy bits.)
Divide the quinoa “fried rice” between 2 dishes. Garnish with the cilantro, remaining green parts of the scallions and remaining hoisin sauce. Enjoy!