Black Bean Quinoa Bowl with Beetroot Salad

Instructions

1. 1

   Prepare the Eggs

   • Heat 1 tablespoon of vegetable oil in a large wok or non-stick skillet over medium-high heat until it shimmers.
   • Pour in the lightly beaten eggs and cook, stirring gently, for about 1-2 minutes until they are softly scrambled.
   • Remove the scrambled eggs from the wok and set them aside on a plate.
2. 2

   Sauté Aromatics and Vegetables

   • Add the remaining 2 tablespoons of oil to the same wok over high heat.
   • Once the oil is very hot, add the minced garlic, grated ginger, and the white parts of the scallions. Stir-fry for 30 seconds until fragrant.
   • Add the frozen mixed vegetables to the wok. Stir-fry for 3-4 minutes until the vegetables are heated through and crisp-tender.
3. 3

   Fry the Rice

   • Add the cold, cooked rice to the wok with the vegetables. Use your spatula to gently break up any large clumps.
   • Spread the rice in an even layer and let it cook undisturbed for 1-2 minutes to allow it to toast slightly.
   • Stir and toss the rice with the vegetables until everything is well combined and the rice is heated through, about 2-3 minutes.
4. 4

   Season and Serve

   • Drizzle the soy sauce evenly over the rice. Sprinkle with salt and white pepper.
   • Toss everything vigorously to coat the rice evenly with the seasonings.
   • Return the cooked scrambled eggs to the wok, along with the green parts of the scallions.
   • Remove the wok from the heat. Drizzle with the toasted sesame oil and give it one final toss to combine all the flavors.
   • Serve immediately while hot.