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Quinoa Fried Rice + Tips on Making Perfectly Fluffy Quinoa
5 from 144 votes

Quinoa Fried Rice + Tips on Making Perfectly Fluffy Quinoa

This quinoa fried rice features fluffy quinoa cooked with a mix of sautéed vegetables like peas, carrots, and onions, accented by garlic and soy sauce. The dish can be customized by adding scrambled eggs and various sauces like sweet chili or Sriracha for added flavor. The use of quinoa provides a lighter, protein-rich alternative to traditional rice, with a tender texture enhanced through careful fluffing and cooking techniques.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4 servings
Calories: 204 kcal
Course: Side Dish, Main Course
Cuisine: Vegetarian

Ingredients

  • 1 cup quinoa dry
  • 1.5 cups water
  • 2-4 tsp soy sauce add a little to start and extra to taste!, low sodium
  • 1-2 cloves garlic minced
  • ⅛ tsp garlic powder
  • 1 cup vegetable peas, carrots, and onion, fresh or frozen
  • 1-2 egg optional, large
  • oil I typically reach for the butter, or butter, for sautéing
  • salt to taste
  • black pepper to taste

Instructions

    Cup of Yum
  1. Cook your quinoa via the method mentioned above.
  2. While its cooking, prep your veggies! I used frozen peas, fresh baby carrots, and fresh onion since it's what I had on hand. Any combo of veggies, frozen or fresh will work.
  3. Saute the carrots and onion in a small frying pan until tender. You'll saute your garlic too but add it towards the very end to prevent burning.
  4. For the peas, I microwave-steamed a small bag and saved the rest for later; however, any cooking method for those delish little peas will work, including tossing them in the skillet with the other veg.
  5. If you're adding eggs to the mix, push the veggies to one side of the hot pan and crack your eggs on the other side and scramble.
  6. If your using a stainless or cast iron pan, you might want to add a teeny bit of butter or oil to the pan before cracking the eggs.
  7. By now the quinoa should be ready. Add a sprinkle of garlic powder, fluff, and toss your quinoa into the pan with the veggies.
  8. Next add your soy sauce.
  9. Season with salt and pepper to taste and pan fry for a few minutes.
  10. Serve hot and garnish with parsley, sweet chili sauce, and extra low-sodium soy sauce =)

Notes

  • Garnish with parsley or green onion to add freshness and color before serving.
  • Try drizzling sweet chili sauce or Sriracha for extra flavor variations according to your preference.
  • When cooking frozen peas, consider steaming separately to retain texture before mixing with other sautéed vegetables.
  • Adjust soy sauce quantity gradually to suit your saltiness preference without overpowering the dish.
  • Use butter or oil when sautéing to enrich the dish and avoid sticking.

Nutrition Information

Calories 204kcal (10%) Carbohydrates 34g (11%) Protein 9g (18%) Fat 3g (5%) Cholesterol 40mg (13%) Sodium 132mg (6%) Potassium 350mg (7%) Fiber 4g (16%) Vitamin A 2370IU (47%) Vitamin C 5mg (6%) Calcium 40mg (4%) Iron 2.6mg (14%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 204

% Daily Value*

Calories 204kcal 10%
Carbohydrates 34g 11%
Protein 9g 18%
Fat 3g 5%
Cholesterol 40mg 13%
Sodium 132mg 6%
Potassium 350mg 7%
Fiber 4g 16%
Vitamin A 2370IU 47%
Vitamin C 5mg 6%
Calcium 40mg 4%
Iron 2.6mg 14%

* Percent Daily Values are based on a 2,000 calorie diet.