Quinoa Fried Rice Recipe
User Reviews
3.6
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
10 mins
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Servings
4 Servings
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Calories
401 kcal
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Course
Side Dish
Quinoa Fried Rice Recipe
Description
Quinoa Fried Rice Recipe turns cooked quinoa into a flavorful fried rice alternative. This recipe starts with day-old cooked quinoa, which helps to keep the grains separate and fluffy during stir-frying. The ingredients include minced ginger, carrot, onion, and frozen peas, providing a blend of sweet and aromatic vegetable notes. Scrambled eggs add protein and a soft texture. The dish is cooked in sesame oil, which gives a nutty undertone, and flavored with soy sauce for umami. The method involves separately cooking the eggs first, then stir-frying the aromatics before adding quinoa, soy sauce, eggs, and peas. The peas are added last to heat through without overcooking.
The balance between the tender quinoa, the crisp vegetables, and the soft scrambled eggs makes this dish versatile for meals. It can be served warm as a light main dish or a side. The recipe allows reuse of leftover quinoa and transforms it into a satisfying dish with straightforward ingredients and basic cooking steps. The notes attached provide simple guidance on cooking and cooling quinoa properly beforehand, which is key to achieving the ideal texture in the final fried rice.
Ingredients
- 2 Cups quinoa cooked, day old
- 1/2 Teaspoon ginger minced
- 1 carrot minced, medium
- 1/4 onion minced
- 1/2 Cup peas frozen
- 2 egg
- 1 Tablespoon sesame oil plus 1 teaspoon
- 1 Tablespoon soy sauce
Instructions
- Scramble the 2 eggs into a bowl
- Using a skillet, heat 1 teaspoon of sesame oil over medium high heat
- Add the scrambled eggs and let them cook. Remove from heat and chop them in pieces
- Pour the remaining 1 tablespoon of oil over medium heat and cook the onions, carrots, and ginger for 2-3 minutes
- Add the cooked Quinoa and stir until combined. Add the soy sauce and mix everything together. Add the cooked eggs
- Add the frozen peas and cook one minute more until the peas are heated through
- Enjoy
Notes
- Use day-old quinoa that has been cooled in the fridge to ensure the grains stay separate and don’t clump during stir-frying.
- Cook quinoa by boiling one part quinoa in two parts water or stock, simmering covered until the liquid is absorbed, then cooling before using.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 401 kcal
% Daily Value*
| Calories | 401kcal | 20% |
| Carbohydrates | 59g | 20% |
| Protein | 16g | 32% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 81mg | 27% |
| Sodium | 298mg | 12% |
| Potassium | 621mg | 13% |
| Fiber | 7g | 28% |
| Sugar | 2g | 4% |
| Vitamin A | 2805IU | 56% |
| Vitamin C | 8.7mg | 10% |
| Calcium | 62mg | 6% |
| Iron | 4.7mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.6
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