Quinoa fried rice is a great way to use up leftover Christmas ham – and vegetables, too! On the table in less than 30 minutes, this recipe is high in fiber and protein.
The first time I saw quinoa fried rice on a menu, I thought it was brilliant. I loved the idea of mixing things up by using a grain other than rice. When I realized it was also an excellent way to use up leftovers, I knew I had to learn how to make it!
As you have leftover quinoa (or think to make it ahead of time), it can be on the table in about 25 minutes. It’s perfect for a weeknight – especially this time of year when things always seem so hectic.
I recently photographed several hams for Jones Dairy Farm, so I have a ton of leftovers to use up (I suspect a lot of you will be in the same boat after Christmas). I used cranberry sweet chili ham in this fried “rice” and I loved how the subtle fruity glaze paired with the vegetables and quinoa, but any leftover ham will work. If you don’t have leftovers, you can also use a ham steak. We usually eat fried rice as a side dish, but since this version has a variety of interesting textures and flavors, we liked it as a main course too.
If you’re still looking for your perfect Christmas ham, check out what Jones has to offer! Their boneless family hams are absolutely delicious and the whole hams (shown above) make an absolutely stunning addition to any buffet table. If you order online, use the code JONES20 for 20% off! The code is good through December 31, but if you want your ham in time for Christmas be sure to order before December 17. You can also use their store locator to find a ham in a grocery store near you.
- 2 tablespoons vegetable oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 tablespoons grated ginger
- 2 carrots, diced (about 1/2 cup)
- 1/2 cup frozen corn
- 2 tablespoons water
- 4 cups cooked quinoa
- 2 cups shredded Brussels sprouts
- 1 cup b]diced Jones Dairy Farm ham , like [cranberry sweet chili ham
- 1/2 cup snap peas, cut in half
- 2 tablespoons reduced sodium soy sauce
- 2 tablespoons water
- 1 tablespoon sesame oil
- 2 tablespoons chopped green onions
- Heat the vegetable oil in a wok or large, flat-bottomed pan over medium-high heat. Add the onion, garlic, and ginger; cook 3 minutes, or until soft.
- Add the carrots, corn, and water; cook until the water evaporates and the carrots begin to soften – about 5 minutes. Add the quinoa, Brussels sprouts, ham, and snap peas. Cook 5 minutes.
- In a small bowl, mix together the soy sauce, 2 tablespoons water, and sesame oil. Pour the sauce into the pan, mixing well to combine. Cook 2-3 minutes, or until the liquid is absorbed.
Amount Per Serving Calories 235Total Fat 9.7gFiber 4.9gProtein 9.4g
I created this recipe for my client, Jones Dairy Farm. Thank you for supporting the brands that keep me inspired in the kitchen!