This Quinoa Fried “Rice” is a healthy take on everyone’s favorite Chinese takeout! It’s easy to prepare, and every bit as delicious as the original! Serve with chicken, shrimp, and just as it is.

For more easy quinoa recipes, check out these Hawaiian Quinoa Bowls, this Cheesy Chicken Enchilada Quinoa Bake, or this Quinoa Pad Thai. 

Quinoa Fried “Rice”

This recipe was first published in January 2015.

I’ve wanted to share this recipe for a while, but thought I might be overloading you with too many healthy recipes – and if you’re anything like me, you can’t eat super healthy every single day. Who can???

So after a slightly indulgent intermission of vegetarian but not-super-healthy-for-you baked rigatoni, I thought it would be a good idea to balance life out with something you can feel really good about eating. Life is all about balance after all, right?

I adore fried rice, and am actually super picky about it (ummm I can’t even count how many horrible take-out versions I’ve had). This version, I can confidently say without hesitation, is every bit as delicious as the original, and I promise you won’t miss the white rice.

Secrets to perfect Quinoa Fried Rice

• Use leftover, cool quinoa!  I like to use leftover quinoa that’s been stored in the fridge overnight, because if you freshly cooked quinoa, it has a tendency to get sort of mushy, and the individual particles of quinoa don’t separate like they do in the traditional version of fried rice. Starting with cooled quinoa allows each grain to “fry” and soak up all the sauce to mimic rice a little bit more. It’s actually a trick I also use when cooking traditional fried rice – cold rice tends to crisp up a bit more, and I just adore the texture. 
• Rinse your quinoa before cooking. Quinoa if left un-rinsed is innately bitter. Rinsing the quinoa several times helps to get any bitterness out, and leaves you with fluffy, nutty rice. 

If I don’t have time to let the quinoa cool or I don’t have any left over, I’ll cook the quinoa, spread it on a large, rimmed baking sheet, and then pop it in the freezer until it’s chilled while I cut up all the vegetables.

My favorite thing about this recipe? It’s totally customizable. If you want to add chicken, go for it. Shrimp? Go ahead. I tend to stick with a classic combination of onion, garlic, peas, carrots and scrambled egg, but occasionally I’ll throw in some crispy water chestnuts, baby corn or snow peas in the mix – anything goes! 

How to make Quinoa Fried Rice

• Cook quinoa and fluff with a fork
• Transfer to a large plate and pop in the fridge or freezer to chill completely.
• Mix soy sauce and sesame oil in a small bowl. Set aside.
• Heat 1 tablespoon olive oil in a large sauté pan over a high heat. Add onion and carrot, cook about two minutes. Add 2 scallions, garlic and ginger to the pan. Cook another two minutes. Add in the rest of the olive oil and the quinoa. Stir-fry about two minutes.
• Add sauce and stir-fry until incorporated, about two minutes. Make a well in the center of the quinoa pour eggs in, scramble. Throw in peas, then toss everything together until the peas are warmed through, add remaining scallion and serve.

Substitutions and Tips and Tricks for Recipe Success

• Work quickly! Even a non-stick pan has a tendency to stick if you don’t work quickly and move the rice around. 
• Make sure the skillet is super hot! Sprinkle a little bit of water over the skillet, and if it sizzles and spits right away, it’s hot enough. 
• Add in chicken, shrimp, or crab for a little extra protein. 
• Add in your favorite vegetables! Mushrooms, water chestnuts or baby corn would be great additions. 

What to serve with this? 

• Crispy Honey Beef with Snow Peas
• Peanut Chicken Lettuce Wraps
• Sweet and Sour Baked Salmon

Serve Quinoa Fried Rice with some of these classic Chinese favorites!

• Combination Red Curry & Coconut Noodles
• Easy Asian Dumplings
• Sweet and Sour Baked Salmon

Print

Quinoa Fried "Rice"

This Quinoa Fried “Rice” is a healthy take on everyone’s favorite Chinese takeout! It’s easy to prepare, and every bit as delicious as the original! Serve with chicken, shrimp, and just as it is.

Course Main Course

Cuisine Asian

Keyword fried rice, quinoa fried rice, quinoa, vegetable fried rice.

Prep Time 10 minutes

Cook Time 30 minutes

Servings 4 people

Calories 350 kcal

Author Nicole

Ingredients

• 1 cup uncooked quinoa
• 2 cups water or low-sodium chicken stock
• ¼ small onion, chopped
• 2 large carrots, peeled and diced (about 3/4 cup)
• 3 scallions, sliced and divided
• 3 large garlic cloves
• ½ tsp freshly grated ginger
• 2 Tbsp. olive oil
• 2 ½ Tbsp. soy sauce
• 1 ½ Tbsp. teriyaki sauce
• ¾ tsp. sesame oil
• 2 large eggs, whisked in a small bowl
• ½ cup frozen peas, thawed

Instructions

1. Rinse quinoa a few times in cold water.

2. Bring quinoa and water or chicken stock to a boil in a medium saucepan, and then reduce to a simmer. Season with salt.Simmer for 15-20 minutes until quinoa is fluffy and cooked through. Remove from heat and fluff with a fork.Transfer to a large plate and pop in the fridge or freezer to chill completely.

3. Mix soy sauce, and sesame oil in a small bowl. Set aside.

4. Heat 1 tablespoon olive oil in a large sauté pan over a high heat. Add onion and carrot, cook about two minutes. Add 2 scallions, garlic and ginger to the pan. Cook another two minutes. Add in the rest of the olive oil and the quinoa. Stir-fry about two minutes. Add sauce and stir-fry until incorporated, about two minutes. Make a well in the center of the quinoa pour eggs in, scramble with a wooden spoon or chopsticks. Toss together and then throw in peas. Toss everything together until the peas are warmed through. Add remaining scallion and serve. Season with salt and pepper.

Nutrition Facts

Quinoa Fried "Rice"

Amount Per Serving

Calories 350

* Percent Daily Values are based on a 2000 calorie diet.