Quinoa "Fried Rice" Recipe

quinoa fried rice in white skillet with wooden spoon.

Quinoa "Fried Rice" Recipe

Course: Main Course

Cuisine: Asian

Keyword: quinoa fried rice

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 296kcal

Author: Megan Gilmore

When you have leftover quinoa in the fridge, this quinoa fried rice should be the first thing you make. Everything cooks together in one pan (even the scrambled eggs!) for a fast weeknight meal that tastes like your favorite takeout dish. Using tamari instead of soy sauce makes it naturally gluten-free, and it's easy to customize with your favorite add-ins.

Print Recipe Add to Collection

Ingredients

1 tablespoon olive oil
1 small yellow onion , chopped
3 carrots , peeled and chopped (see notes)
2 garlic cloves , minced
1 inch fresh ginger , minced
2 tablespoons tamari (gluten-free soy sauce)
3 cups cooked quinoa (see notes)
½ cup frozen peas
½ teaspoon fine sea salt
2 large eggs (optional)
1 teaspoon toasted sesame oil
2 green onions , chopped

Instructions

Add the olive oil to a large skillet over medium high heat, and saute the onion and carrots until they soften, about 10 minutes. If your pan has a lid, you can add a splash of water and cover the pot for 5 of those minutes, to help the carrots soften even more. (They take a while to become fork tender, but will cook faster the smaller you chop them.)
When the carrots are as tender as you'd like them to be, add in the garlic and ginger, and stir for 1 more minute. Then add in the tamari, cooked quinoa, frozen peas, and salt. Stir for 2 more minutes, until everything is warm.
To add eggs to this dish, move the quinoa and veggies to the edges of the pan, creating an empty space in the center of the pan. Crack the eggs into the center (use a little extra oil if you're worried about them sticking) then use a spatula to scramble the eggs in the center. They should be soft scrambled in about 3 to 4 minutes.
When the eggs are cooked, mix them into the warm quinoa and veggies, so there will be pieces of egg throughout the dish. Add in the toasted sesame oil for flavor, and stir in the green onions. Adjust any seasoning to taste, and then the dish is ready to serve when it's all piping hot. Garnish with sesame seeds, if desired.
Leftover quinoa fried rice can be stored in an airtight container in the fridge for up to 5 days. It will reheat quickly again in a skillet!

Notes

Nutrition information is for 1 of 4 servings, or about 1 1/4 cups of fried rice. This information is automatically calculated, and is just an estimate, not a guarantee.

Make it Vegan: Replace the eggs with scrambled tofu, instead.

High-Protein Option: Add more eggs per serving, or add a pound of cooked ground chicken or turkey to the stir-fry.

Gluten-Free or Soy-Free Note: This recipe is gluten-free when you use tamari, but you can use regular soy sauce if you don't need a gluten-free option. For a soy-free dish, try using coconut aminos instead.

Quinoa Tip: This recipe works best with chilled cooked quinoa. See the full post for cooking directions, if you need them. You can quickly cool down quinoa by spreading it out in a thin layer on a large plate, then placing it in the fridge for 15 to 20 minutes to chill.

Nutrition