Quinoa Fried Rice

5 from 5 votes

Whip up this Quinoa Fried Rice in 30 minutes! Packed with protein, loaded with colorful veggies, and topped with perfectly cooked eggs, all in a tasty, flavorful sauce.

Prep Time15

Cook Time10

Total Time25

Course: Dinner, Vegetarian

Cuisine: Asian

Keyword: quinoa fried rice

Servings: servings

Author: Chelsea Lords

Equipment

Large pan nonstick
Aluminum foil

Ingredients

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

Sauce

1 tablespoon oyster sauce
1/2 teaspoon chicken bouillon powder
1 tablespoon reduced-sodium soy sauce
1/4 teaspoon white pepper or black pepper
1 teaspoon rice vinegar
1 teaspoon sesame oil or toasted sesame oil

US - Metric

Instructions

Start by whisking together all the sauce ingredients except the sesame oil in a small bowl. Set aside. You might also want to prep all the veggies, too; the cooking goes fast (dice onion, mince garlic, mince ginger).
Heat butter in a large, nonstick pan over medium-high heat. While butter is melting, add eggs to a small bowl and whisk together. As soon as the butter is melted, pour the whisked eggs into the pan. Swirl the pan to get the eggs in 1 layer, covering the bottom of the pan. Let stand 30 seconds. Use a silicone spatula to fold the egg layer in half. Tilt the pan 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, then transfer to a plate and tent with foil.
Add oil to the pan and increase 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 frozen peas, carrots, corn, and frozen broccoli. Stir and cook about 2–3 minutes or until veggies are defrosted and the excess water has evaporated. Add cold, cooked quinoa and sauce. Cook for 1 and 1/2 to 2 minutes or until the sauce coats all the ingredients.
Add in the 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.

Video

Notes

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

Storage: Store leftover Quinoa Fried Rice in an airtight container in the fridge for 3-4 days or freeze up to 3 months. Reheat on the stove or in the microwave, stirring occasionally.

Nutrition