Quinoa Fried Rice

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Quinoa Fried Rice can be ready in about 30 minutes. It’s easy to make, packed with protein, loaded with veggies and perfectly cooked eggs, and then tossed in a simple, delicious sauce.

Pair Quinoa Fried Rice with my Asian cucumber salad for a filling and veggie-packed meal.

Overhead image of a bowl of quinoa fried rice with a fork on the side

Quinoa Fried “rice” is the perfect clean-out-the fridge meal. It’s great for using up leftovers and it’s so easy to customize! It’s also such a great nutritious meal that’s filling even without meat, thanks to all the fiber and protein in quinoa and the protein from the eggs. 

I hope you love this fun variation on typical fried rice.

 
If you’re not familiar with parchment paper, it’s a great way to prevent sticking and it really makes clean-up easy. This is my favorite type of parchment paper.

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Quinoa Fried Rice

5 from 3 votes
Quinoa Fried Rice can be ready in about 30 minutes or less! It's easy to make, packed with protein, loaded with veggies and perfectly cooked eggs, and then tossed in a simple, delicious sauce.
Print Recipe

Quinoa Fried Rice

5 from 3 votes
Quinoa Fried Rice can be ready in about 30 minutes or less! It's easy to make, packed with protein, loaded with veggies and perfectly cooked eggs, and then tossed in a simple, delicious sauce.
Course Dinner
Cuisine Chinese
Keyword quinoa fried rice
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2 -4 servings
Calories 271kcal

Ingredients

  • 1 tablespoon unsalted butter
  • 3 large eggs whisked
  • 2 tablespoons olive oil
  • 1/2 cup diced yellow onion
  • 1/2 tablespoon minced fresh garlic (~2 cloves)
  • 1/2 tablespoon minced fresh ginger (~1/2 inch piece)
  • 1 cup frozen diced carrots and peas
  • 1/2 cup frozen corn
  • 1/2 cup frozen broccoli florets, (give a quick coarse chop to the large pieces)
  • 2 cups cooked day-old quinoa (from the fridge) Note 1
  • 3/4 cup green onions, sliced

Sauce

  • 1 tablespoon oyster sauce
  • 1/2 teaspoon chicken bouillon powder
  • 1 tablespoon low sodium soy sauce
  • 1/4 teaspoon white pepper (or black pepper)
  • 1 teaspoon rice vinegar
  • 1 teaspoon sesame oil (or toasted sesame oil)

Instructions

  • SAUCE: Start by whisking together all of the sauce ingredients except the sesame oil in a small bowl. Set aside until needed. You might also want to prep all the veggies, too, because the cooking goes fast (dice onion, mince garlic, mince ginger).
  • EGGS: Add butter to a large nonstick skillet over medium high heat. While the butter is melting, add all three eggs to a small bowl and whisk together. As soon as the butter is melted, pour the whisked egg mixture into the skillet. Swirl the skillet to get the eggs in one layer covering the bottom of the pan. Let stand for 30 seconds. Use a silicone spatula to fold the egg layer in half. Tilt the skillet to get any uncooked eggs to fill the empty section of the pan. Continue to press the eggs gently to the other side of the pan and tilt the pan to move any uncooked eggs to the cooking surface. Break up large clumps of egg with the spatula and then transfer to a plate and tent with foil.
  • FRIED QUINOA: Add the oil to the skillet and increase the heat to high. Add diced onion and stir for about 3-4 minutes or until beginning to turn translucent. Add garlic and ginger and stir for about 20 seconds. Add in the frozen peas, carrots, corn, and frozen broccoli. Stir and cook for about 2-3 minutes or until veggies are defrosted and the excess water has evaporated. Add in the cold cooked and sauce. Cook for 1 and 1/2 - 2 minutes or until the sauce coats all the ingredients.
  • SERVE: Add in the reserved cooked egg and the green onions. Drizzle in sesame oil. Stir together, taste and season with salt if needed. Remove from heat, and serve hot.

Recipe Notes

Note 1: If you want to make this recipe with fresh quinoa,  spread freshly cooked quinoa out on a sheet pan (lined with parchment paper for quick cleanup). While it's still hot, let it stand for a few minutes and then place the pan in the fridge (or freezer) until chilled thoroughly.

Nutrition Facts

Serving: 4servings | Calories: 271kcal | Carbohydrates: 26.6g | Protein: 9.3g | Fat: 13.8g | Cholesterol: 147.1mg | Sodium: 314.9mg | Fiber: 4.4g | Sugar: 4.2g

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4 Comments

  1. Wow, I’ve been searching for YEARS for a way to use quinoa in my cooking. I’ve never been a fan, but this is pretty great. I used some marinated chicken breast in it and cooked in a large cast iron skillet. I waited until it was mostly done, moved everything to one side, and then scrambled the eggs in the skillet at the same time to cut out a step and another dirty dish!

    1. So glad you found some quinoa success! 🙂 Chicken sounds amazing in this, thanks for the tips and you’re comment! 🙂

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