Quinoa Fried Rice
Quinoa fried rice is quick and easy to make and loaded with fluffy quinoa and tender veggies. This 20-minute recipe is perfect for a vegetarian weeknight dinner!
Yield: 4 servings
Ingredients
- 4-5 cups cooked quinoa, from about 1 cup uncooked
- 1 tablespoon canola oil
- 1 cup onion, chopped small
- 1 medium red bell pepper, chopped small
- 1 small head broccoli, cut into very small florets, about 2 cups
- 1 cup peas and carrots, I use a frozen mix
- 1 cup mushrooms, chopped small (white button or cremini work well)
- 2 large eggs
- ⅓ cup low-sodium soy sauce
- 1 tablespoon Asian chili garlic sauce, see notes
- 1 teaspoon sesame oil
- Sesame seeds, to garnish
Instructions
- Heat a large wok or sauté pan over medium-high heat and add canola oil.
- Add onions and red pepper and sauté for 2-3 minutes, until slightly softened.
- Add broccoli and mushrooms and sauté for another 2-3 minutes, until veggies are beginning to get tender.
- Add frozen peas and carrots cook for another minute or two, until warmed through.
- Move the veggies aside and crack the eggs into the pan. Stir to scramble, cook and then mix in with the veggies.
- Add the quinoa and mix everything together well.
- Add soy sauce and chili garlic sauce and stir to combine.
- Turn off the heat, add the sesame oil and stir to combine.
- Sprinkle with sesame seeds, if desired, and serve hot.
Notes
Quinoa: The quinoa here needs to be already cooked when you add it in. It takes 15 minutes to make, so if you don’t have some on hand already, just cook the quinoa while you’re getting the veggies chopped and the stir fry started.
Spicy: Feel free to adjust the heat on this recipe. I used my favorite Asian chili garlic sauce that’s just got a bit of heat. You can add more to make this spicy, or serve it with some sriracha drizzled on top.
I’ve also made this with sriracha in place of the chili garlic sauce. It doesn’t have quite the same depth of flavor but it works if you don’t have any of the sauce.
Eggs: You can omit the eggs in this fried rice if you want this recipe to be vegan.
And if you’re gluten free, just substitute tamari for the soy sauce.
Not vegetarian? You could definitely add some cooked chicken, pork or shrimp to this recipe if you’d like.
Nutrition
Serving: 1serving | Calories: 276kcal | Carbohydrates: 33g | Protein: 13g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Cholesterol: 93mg | Sodium: 929mg | Fiber: 8g | Sugar: 8g
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