Go Back
Quinoa Fried Rice

Quinoa Fried Rice Recipe

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 327
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked quinoa, cold
  • 3 large eggs, beaten with a pinch of salt
  • 2 tbsp toasted sesame oil, divided
  • 1 small yellow onion, diced (about ½ cup)
  • 1 medium carrot, diced small
  • ¾ cup frozen peas
  • 2 cloves garlic, minced
  • 1 tsp grated fresh ginger
  • 2½ tbsp low-sodium soy sauce
  • 1 tsp rice vinegar
  • ½ tsp granulated sugar
  • 2 green onions, sliced
  • 1 tsp toasted sesame seeds

Method
 

  1. Heat a large nonstick skillet over medium-high heat, add a few drops of sesame oil, and scramble the eggs into soft curds. Remove to a plate.
  2. Add 1 tbsp sesame oil to the skillet and sauté the onion and carrot for 4 minutes until softened. Stir in the peas, garlic, and ginger and cook 30 seconds.
  3. Add the cold quinoa, spread into an even layer, and let it sear without stirring for a minute. Repeat the spread-and-sear process for 5 to 7 minutes until the quinoa is separated and lightly crisp.
  4. Drizzle in the soy sauce, rice vinegar, sugar, and remaining sesame oil, toss for 30 seconds, then return the eggs and break them into ribbons. Pile onto plates and top with green onions and sesame seeds.

Notes

If you do not have leftover quinoa on hand, you can cook it while you prep the vegetables. Start the quinoa first, then quickly chill it on a plate before you cook. The dish comes together fastest when the quinoa is already cold, so making a double batch earlier in the week pays off here.