Why Make This Recipe
Easy Quinoa Fried Rice is a quick and healthy meal that everyone can enjoy. It’s packed with protein from quinoa and eggs, plus plenty of vitamins from the vegetables. This dish is not only filling but also flexible—you can use whatever veggies you have on hand. It’s a great way to use leftovers, and it takes just a few minutes to make. Perfect for busy weeknights!
How to Make Easy Quinoa Fried Rice
Ingredients:
- 1 cup quinoa (2 1/2 – 3 cups cooked quinoa)
- 2 cups water (or chicken stock)
- 1 1/2 Tbsp coconut oil, divided
- 2 eggs
- 1/2 chopped onion
- 2 garlic cloves, pressed
- 2 cups frozen vegetable mix, thawed (I used carrots, peas, corn, and green beans)
- 3 scallions, chopped
- 1/2 tsp fresh ginger, minced (or 1/4 tsp dry)
- 1/4 tsp red pepper flakes (optional)
FOR THE SAUCE:
- 2-3 Tbsp soy sauce
- 1 Tbsp stir fry sauce or teriyaki
- 1 tsp sesame oil
Directions:
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Cook the quinoa: Rinse quinoa 2-3 times with cold water. In a deep large skillet, combine water (or chicken stock) and quinoa. Bring to a boil, then reduce to a simmer. Cook until the liquid is absorbed. You can add a bit of salt for seasoning. Fluff with a fork and chill for at least 1 hour or overnight.
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Scramble the eggs: Heat a wok or saute pan over high heat. Add 1/2 Tbsp coconut oil. Add eggs and let them cook for 30 seconds, then scramble. Transfer the scrambled eggs to a clean plate.
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Cook the vegetables: Return the wok to heat and set temperature to medium-high. Add the remaining coconut oil and chopped onion. Cook the onion for 1 minute, stirring frequently.
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Add garlic and veggies: Add in garlic, mixed vegetables, half of the scallions, minced ginger, and optional red pepper flakes. Cook for 3 more minutes, stirring often.
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Combine everything: Add the cooked quinoa and the remaining coconut oil. Stir-fry for 1 minute. Then, add soy sauce, stir fry sauce (or teriyaki), and sesame oil. Stir well to mix everything.
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Finish the dish: Add in the scrambled eggs and stir again. Top with the remaining scallions.
How to Serve Easy Quinoa Fried Rice
Serve your quinoa fried rice warm, right out of the pan. It makes a great main dish or a side to grilled chicken or fish. You can also garnish it with extra scallions or sesame seeds for added flavor.
How to Store Easy Quinoa Fried Rice
If you have leftovers, let the fried rice cool completely. Store it in an airtight container in the fridge for up to 3-4 days. You can also freeze it for up to a month. To reheat, just microwave or stir-fry until heated through.
Tips to Make Easy Quinoa Fried Rice
- Use leftover quinoa to make the process even quicker.
- Feel free to mix in your favorite veggies or proteins, such as chicken, shrimp, or tofu.
- Adjust the seasoning to your taste. You can add more soy sauce for extra flavor or omit the red pepper flakes if you prefer it milder.
Variation
You can easily turn this fried rice into a vegetarian or vegan meal by omitting the eggs and adding tofu or tempeh.
FAQs
1. Can I use other grains instead of quinoa?
Yes, you can substitute quinoa with rice, brown rice, or even cauliflower rice for a lower-carb option.
2. What kind of vegetables can I use?
You can use any vegetables you like! Bell peppers, broccoli, and mushrooms work great. Just make sure they are chopped into small pieces for even cooking.
3. Can I make this dish ahead of time?
Yes, you can prepare the quinoa and vegetables ahead of time and store them separately in the fridge. Assemble and fry them together when you’re ready to eat!
Easy Quinoa Fried Rice
Ingredients
Main Ingredients
- 1 cup quinoa 2 1/2 – 3 cups cooked quinoa
- 2 cups water or chicken stock
- 1.5 Tbsp coconut oil divided
- 2 eggs eggs
- 0.5 chopped onion
- 2 cloves garlic pressed
- 2 cups frozen vegetable mix thawed (carrots, peas, corn, and green beans)
- 3 scallions chopped
- 0.5 tsp fresh ginger minced (or 1/4 tsp dry)
- 1/4 tsp red pepper flakes optional
For the Sauce
- 2-3 Tbsp soy sauce
- 1 Tbsp stir fry sauce or teriyaki
- 1 tsp sesame oil
Instructions
Preparation
- Rinse quinoa 2-3 times with cold water. In a deep large skillet, combine water (or chicken stock) and quinoa. Bring to a boil, then reduce to a simmer. Cook until the liquid is absorbed. Fluff with a fork and chill for at least 1 hour or overnight.
Cooking
- Heat a wok or saute pan over high heat. Add 1/2 Tbsp coconut oil. Add eggs and let them cook for 30 seconds, then scramble. Transfer the scrambled eggs to a clean plate.
- Return the wok to heat and set temperature to medium-high. Add the remaining coconut oil and chopped onion. Cook the onion for 1 minute, stirring frequently.
- Add in garlic, mixed vegetables, half of the scallions, minced ginger, and optional red pepper flakes. Cook for 3 more minutes, stirring often.
- Add the cooked quinoa and the remaining coconut oil. Stir-fry for 1 minute. Then, add soy sauce, stir fry sauce (or teriyaki), and sesame oil. Stir well to mix everything.
- Add in the scrambled eggs and stir again. Top with the remaining scallions.