Quinoa Shrimp “Fried Rice”
User Reviews
5
-
Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Course
Main Course
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Cuisine
Asian
Quinoa Shrimp “Fried Rice”
Description
This variation of fried rice uses chilled cooked quinoa as a base, which maintains its texture when stir-fried. Shrimp are quickly cooked with olive oil and light seasoning until just opaque, then set aside. In the same pan, mixed vegetables including peas, carrots, edamame, green onions, garlic, and ginger are sautéed to soften while retaining some bite.
Eggs are scrambled separately in the pan to a soft set, then the quinoa and shrimp are combined with the eggs and vegetables. The mixture is seasoned with soy sauce, mirin, and a drizzle of sesame oil, contributing salty, slightly sweet, and nutty flavors that balance well. Fresh cilantro is stirred in at the end to add herbal freshness.
This dish works as a complete meal due to the protein-rich shrimp and eggs along with fiber from vegetables and quinoa. It is suitable for those seeking a flavorful alternative to rice-based fried rice.
Ingredients
- 1 cup quinoa white
- 12 oz medium (51-60) shrimp, peeled and deveined
- 6 tsp olive oil , divided
- salt
- 1 1/2 cups frozen peas blend
- 1 1/2 cups carrot blend
- 1/2 cup edamame shelled
- 3/4 cup green onion about 4 stalks, chopped
- 3 cloves garlic , minced
- 2 tsp ginger peeled and finely minced
- 4 egg large
- 2 Tbsp soy sauce , or to taste
- 2 Tbsp mirin
- 2 tsp sesame oil
- 1/4 cup cilantro chopped
Instructions
- Preferably the day before preparing this dish cook quinoa according to directions on package in 2 cups water. Chill in an airtight container in refrigerator until ready to use.
- The quinoa can also be cooked just before preparing the recipe, just drain off any excess liquid.
- Heat 2 tsp oil in a 12-inch (fairly deep) non-stick skillet or non-stick wok over medium-high heat.
- Add shrimp, season lightly with salt and cook, tossing occasionally until shrimp are opaque and just cooked through, about 2 minutes. Transfer shrimp to a plate.
- Add another 2 tsp oil to skillet. Add peas and carrots, edamame, green onions, garlic and ginger and saute 3 minutes. Push veggies over to one side of the pan.
- Add remaining 2 tsp oil to opposite side of the pan. Add in eggs and cook and scramble until they are just set (but are still slightly runny).
- Add quinoa and shrimp to skillet. Drizzle in soy sauce, mirin and sesame oil.
- Cook and toss until liquid has evaporated, about 2 - 3 minutes. Toss in cilantro and serve warm.
User Reviews
Overall Rating
5
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