4.2 from 66 votes
Quinoa Fried "Rice"
Quinoa Fried "Rice" swaps traditional rice for cooked quinoa cooked with vegetables like peas, carrots, green beans, and corn, flavored with sesame oil, tamari, mirin, and sambal oelek. Scrambled eggs add richness, and green onions and sriracha garnish the dish. The result is a colorful, savory stir-fry with a slightly nutty, textured grain base enhanced by Asian-inspired flavors and mild heat.
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings:
4
Calories:
312 kcal
Course:
Dinner
Cuisine:
Asian
Ingredients
- 1 cup quinoa uncooked
- 2 cups water
- 1 Tablespoon sesame oil toasted
- ½ medium yellow onion chopped
- 2 cloves garlic minced
- 1 inch piece of ginger minced or grated
- 3 large egg whisked
- 1 oz bag peas frozen blend
- 1 oz bag carrot
- 1 oz bag green beans
- 1 oz bag corn
- 2 Tablespoons tamari soy sauce soy sauce or coconut aminos, low sodium
- 2 Tablespoons mirin optional
- ½–1 Tablespoon sambal oelek or chili garlic sauce
- green onion for garnish, sliced
- sriracha for topping (optional)
Instructions
- Prepare quinoa if you haven’t already: Bring 2 cups water and 1 cup uncooked quinoa to a boil in a saucepan. Reduce heat and simmer for 15 minutes or until water has been absorbed and the quinoa is tender. Remove saucepan from heat and let cool for 5 minutes; fluff quinoa with a fork. Refrigerate until cool. This step can be done the day before.
- Add sesame oil into a large skillet. Saute onion, garlic and ginger until fragrant, about 4-5 minutes.
- Add the frozen veggies and cook until heated through. Add in cooked quinoa then add in tamari, mirin (if using) and sambal oelek. Use however much sambal oelek you’d like depending on how spicy you’d like the dish to be. Cook and stir until evenly coated, about 2 minutes.
- Make a well in the center of the quinoa mixture. Pour eggs into the well; cook and stir until eggs are scrambled and cooked through, about 2-3 minutes.
- Divide the dish between 4 plates and garnish with green onion and drizzle on a little sriracha, if using. Enjoy.
Cup of Yum
Notes
- Rice wine vinegar can replace mirin if you don't have mirin on hand.
- Feel free to use fresh vegetables as substitutes for frozen blends.
- Add cooked shrimp or shredded chicken for increased protein by mixing them in with the quinoa in step 3.
- Cooking quinoa a day in advance can save preparation time.
Nutrition Information
Serving
1/4 of recipe
Calories
312kcal
(16%)
Carbohydrates
42g
(14%)
Protein
13g
(26%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
4g
(20%)
Cholesterol
140mg
(47%)
Sodium
485mg
(20%)
Potassium
334mg
(7%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 312
% Daily Value*
| Serving | 1/4 of recipe | |
| Calories | 312kcal | 16% |
| Carbohydrates | 42g | 14% |
| Protein | 13g | 26% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 140mg | 47% |
| Sodium | 485mg | 20% |
| Potassium | 334mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.