5 from 12 votes
Quinoa Shrimp “Fried Rice”
Quinoa Shrimp “Fried Rice” substitutes cooked quinoa for traditional rice, combined with sautéed shrimp, vegetables, scrambled eggs, and seasoned with soy sauce, mirin, and sesame oil. This dish offers a light yet savory stir-fry featuring fresh garlic, ginger, and cilantro for aromatic brightness and contrasting textures from edamame, peas, and carrots.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
Course:
Main Course
Cuisine:
Asian
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.
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