When it comes to cooking, I still have so much to learn.

I’ve always been a very decent cook, probably mainly because I’ve been free to experiment in the kitchen from a very young age, with my parents encouragingly eating up sometimes-far-from-perfect said experiments.

This learning-on-the-job sort of experience obviously has it limitations, the main one being that for a long time, I’d have to work with whatever was already in the fridge.

But every limitation has its silver lining, and in that specific case, it’s made me really, really good at cooking with leftovers. And actually enjoying it.

There’s something truly magical at making something with nothing, and that’s how I feel when I turn a simingly empty fridge into a bountiful meal, always to my boyfriend’s great surprise.

(Even though, quite honestly, he should really be used to it by now!)

This is exactly what happened with this Quinoa Fried Rice.

Ready in minutes and requiring only a handful of ingredients, most of which are absolute staples in my house (and I’m sure many others’), it’s just as delicious and comforting as the original, but made a bit healthier with the addition of protein-packed quinoa.

Below is the basic recipe, which is absolutely delicious as it is, but feel free to add additional toppings or any leftovers hanging around in your fridge, turning your Quinoa Fried Rice dish into the most delicious way to use up meat, fish or vegetable leftovers.

Who knew fighting food waste could taste that rice?!

Quinoa Fried Rice (serves 1)

Ingredients: 

• about 100g cooked quinoa, preferably fridge-cold
• 1 tsp sesame oil
• 1 egg
• 1 spring onion, thinly sliced
• salt, pepper
• facultative: any cooked meat, fish or vegetable leftovers you have laying around, sliced thinly

1. In a small bowl, whisk the egg with a pinch of salt and pepper to taste.

2. Heat up the sesame oil in a frying pan or wok, then throw in the quinoa (and leftovers if using) and cook on high heat until it starts smelling nice, then push the quinoa to the sides of the pan and add the egg in the middle. Cook until the egg is slightly under-set (usually about 20 sec or so), then mix together with the quinoa and cook for a little longer.

3. Transfer to a bowl, top with the thinly sliced spring onion & eat immediately.

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