Easy Quinoa Fried Rice
Easy Quinoa Fried Rice – simple to make side dish, combining quinoa with some awesome Asian flavors.
I had the hardest time naming this dish – but quinoa fried rice sounds pretty good, doesn’t it?…
Did not want to give it a misleading name, because fried rice is a staple in Chinese cuisine and quinoa isn’t rice.
How do you make this Easy Quinoa Fried Rice?
- I basically followed one of my fried rice recipes, but substituted rice with quinoa. Of course there is a difference, but I love quinoa so much, that I can’t even notice it. It absorbs so much flavor in this dish and tastes awesome!
- Cook your quinoa, following the directions on the package.
- After you cook the quinoa, or white it is cooking you have to scramble the eggs. Heat oil (I used refined coconut oil), then add beaten eggs. Let them cook for 1 minute, then scramble and cook for 1 more minute. Transfer to a plate.
- Then cook the onion and garlic in some oil ( I used refined coconut oil), add the white part of the scallions and the mixed vegetables. Cook for 3 minutes, than add the sauce and quinoa. Stir fry for 1 minute, then remove from the heat.
- Top this easy quinoa fried rice with with chopped scallions (green part only) and sesame seeds (optional).
This quinoa fried rice is much better than fast food fried rice!
What kind of cooking oil should you use for this quinoa fried rice recipe?
- vegetable, corn or canola – these oils work perfect
- coconut oil – I like do make my stir fry with refined coconut oil. Why do I use refined, instead of unrefined? Because I don’t want to add coconut smell to the stir fry. Refined coconut oil lacks the coconut flavor, which makes it perfect for savory recipes like this one.
- olive oil – I would’t use it in recipes like this quinoa fried rice recipe, since it is being cooked over a high temperature and olive oil is not recommended for recipes like this.
What kind of vegetables can you use for this easy quinoa fried rice?
- Fresh vegetables are perfect, but not so convenient. You’ll need to buy all of them separately and then take the time to chop them.
- If you are busy like me, but still want to hook healthy food, frozen vegetables are still a good option. This is what I used in this quinoa fried rice today – a mix of frozen peas, carrots, green beans and corn. Any frozen vegetables of your choice will fork. I recommend that you buy a package of “mixed” vegetables of your choice. They are easy to find and inexpensive.
Is there a vegan option for this Quinoa Fried Rice Recipe?
- Yes! You can make a vegan quinoa fried rice.
- If you decide to make this dish vegan, just make sure you use vegetable oil, leave the eggs out and use sauces that are vegan and you are good to go!
Can you add meat to this quinoa fried rice recipe?
- You can add meat and make this dish more filling! Any kind of cooked meat like pork, chicken or beef would work.
- You can also add seafood – like for example shrimp. I do have a separate recipe for Shrimp Fried Quinoa.
This easy quinoa fried rice takes less than 30 minutes to make and even less if you have pre cooked your quinoa. Chilled quinoa (just like rice) works best for this dish.
I know I’m not the first person to share this recipe on the internet, but I decided to post it, anyway!
It feels like I needed a break from all the dessert recipes lately, and especially after Valentine’s Day. That’s why the last few recipes are on the “healthier side”, hope you don’t mind.
I’ve wanted to share this quinoa fried rice recipe for a while now, but every time I make it, I’m in a rush and have to time to snap a picture.
I decided to make it yesterday, because I needed a quick and easy side dish. And since the Chinese New Year is today, the time was perfect.
Just wanted to wish all my friends, who celebrate a healthy, happy and lucky New Year!
Easy Quinoa Fried Rice
- 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, see notes)
- 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
- To cook the quinoa: Rinse quinoa 2-3 times with cold water. In a deep large skillet, combine water (chicken stock) and quinoa and bring to a boil. Then reduce to a simmer. Cook until liquid is absorbed. Optional: season with salt. Fluff with fork. Chill for at least 1 hour or overnight.
- Heat a wok or saute pan over high heat. Add 1/2 Tbsp coconut oil. Add in eggs, let them cook for 30 seconds, then scramble. Transfer to a clean plate.
- Return wok to heat and set temperature to medium high. Add coconut oil and onion. Cook onion for 1 minute, stirring frequently.
- Add garlic, mixed vegetables, half of the scallions, ginger and red pepper flakes (optional). Cook for 3 more minutes, stirring frequently.
- Add quinoa and 1/2 Tbsp coconut oil and stir fry for 1 minute.
- Add soy sauce, stir fry (or teriyaki) sauce and sesame oil. Stir to incorporate.
- Add scrambled eggs and stir again.
- Top with the remaining scallions.
Feel free to use a mix of your favorite veggies, I just used what I had. For this recipe you need 2 cups thawed (previously frozen vegetables).
Cooked and chilled quinoa works best for this recipe.
Nutrition InformationCalories: 211, Fat: 7g, Saturated Fat: 3g, Cholesterol: 54mg, Sodium: 392mg, Potassium: 351mg, Carbohydrates: 28g, Fiber: 4g, Protein: 8g, Vitamin A: 3245%, Vitamin C: 8.4%, Calcium: 47%, Iron: 2.4%
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