Quinoa Fried Rice – A great way to use leftover ham

Lauren — Tue, 09 Dec 2014 02:11:53 +0000

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!

And if you also 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 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. It would be especially good with this Instant Pot boneless ham that has a super yummy pineapple and brown sugar glaze!

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.

More recipes that use leftover ham:

Dijon Potato Salad with Crispy Ham
Butternut Squash Biscuit Sandwiches
BBQ Hawaiian Pizza
Cheddar Ham Rolls

Quinoa Fried Rice

This recipe is best with leftover quinoa that has been refrigerated overnight. 1 cup of quinoa cooked in 2 cups of water will yield the amount needed.

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 235kcal

Author Lauren Keating

Ingredients

2 tablespoons vegetable oil
1 medium onion diced
2 garlic cloves minced
2 tablespoons grated ginger
2 carrots diced (about 1/2 cup)
½ cup frozen corn
2 tablespoons water
4 cups cooked quinoa
2 cups shredded Brussels sprouts
1 cup diced cooked ham
½ cup snap peas cut in half
2 tablespoons reduced sodium soy sauce
2 tablespoons water
1 tablespoon sesame oil
2 tablespoons chopped green onions

Instructions

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.

Nutrition