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Quinoa fried rice in a black bowl with chopsticks and a yellow napkin nearby.
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5 from 3 votes

Quinoa Fried "Rice"

Protein-packed quinoa replaces white rice in this healthier version of the classic Chinese restaurant dish. Quinoa is a gluten-free whole grain that provides a variety of vitamins, minerals and fiber to boost the nutrition of this recipe.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Entree, Side Dish
Cuisine: Chinese
Servings: 4
Calories: 278kcal

Equipment

Ingredients

  • 1 cup quinoa, rinsed
  • 3 teaspoons safflower, peanut or other neutral-flavored oil, divided
  • 2 eggs
  • Salt and pepper
  • 3 cloves garlic, minced
  • 1 tablespoon minced ginger
  • 3 scallions, sliced (whites and greens separated) plus extra for garnish
  • 1 ½ cups chopped carrots, broccoli and peas (fresh or frozen)
  • 2 tablespoons low sodium soy sauce (or tamari if gluten-free)
  • 2 teaspoons sesame oil
  • ½ teaspoon Sriracha or other hot sauce (optional)

Instructions

  • Place the quinoa in a saucepan with 2 cups water and bring to a boil. Lower heat to a simmer and cover. Cook 10-15 minutes until done. Cool the quinoa, ideally overnight in the refrigerator.
  • Heat 1 teaspoon oil in a wok over medium high heat. Beat the eggs in a bowl with a fork and add them to the pan. Season them with a pinch of salt and pepper. Cook, stirring occasionally, until firm. Break the egg up into pieces with a spatula and transfer it to a plate.
  • Heat the remaining 2 teaspoons oil in the wok. Add the garlic, ginger and scallion whites and cook until fragrant, 2-3 minutes. Add the vegetables and cook a few minutes, stirring often, until crisp tender. Add the cooled quinoa and stir to combine. Add the soy sauce, sesame oil, Sriracha, scallion greens and cooked egg and stir to combine well. Garnish with scallion greens.

Notes

  • Day-old quinoa works best in this dish because the grains will be slightly dried out.  If you use freshly cooked quinoa, your fried “rice” will end up being gummy. 
  • You can plan ahead and make a batch of quinoa the night before.  If you do use fresh quinoa, spread it out on a baking tray and let in cool in the refrigerator or freezer for a few hours before making the dish.
  • You can use fresh or frozen veggies in this quinoa stir fry. Broccoli, peas, carrots, mushrooms, zucchini, bell peppers and edamame are all great options.
  • You can also add some diced tofu, chicken, shrimp or beef to make this dish a main course.

Nutrition

Serving: 0g | Calories: 278kcal | Carbohydrates: 36.1g | Protein: 11.4g | Fat: 9.9g | Saturated Fat: 1.7g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 354mg | Potassium: 0mg | Fiber: 5.3g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg