Sprouted Rice and Quinoa Stir Fry

This dish is a nice substitute to standard fried rice, fun and quick to make. I used prawns in this dish but have at other times used white fish (Tilapia).


  • Sprouted Rice and Quinoa Blend
  • Pablano pepper
  • Italian sweet chilies
  • White Squash
  • Rainbow Carrots
  • Yellow Bell Pepper
  • Garlic clove
  • Prawns
  • Duck fat/oil
  • Vegetable OXO bouillon
  • Everyday seasoning
  • Black Pepper
  • Sea Salt to taste


What you’ll need

  • Wok
  • Garlic press
  • Chopping board
  • Saucepan


What I did

I had some frozen duck fat/oil, which I thawed in the wok for this purpose, to the heated oil I added my seasoned prawns and pressed garlic to saute lightly. After sauteing for a few minutes, I added the chopped vegetables and stir fried for a few minutes.  Already waiting on the side is the cooked(boiled) sprouted rice and quinoa blend, this was later added to the vegetable/prawn stir fry in the wok and simmer for 2-3 minutes on low heat so that it soaks up all the juices from the vegetables and prawns.  After which it is ready to be consumed!



This was delicious, the duck fat i think added some sweet element to the carrot. Overall, pleasantly surprised- a not too greasy stir fry packed with flavor. There were crunch, soft, sweet and savory elements in this dish.


IMG_8605 quinoa without prawn

Stir Fry without Prawns


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