Quinoa Fried Rice boasts plenty of flavor, making this whole grain a deliciously healthy swap for white rice.
Fried rice originated over a thousand years ago during the Sui Dynasty in China. It typically consists of rice, veggies, and meat or seafood. To prevent wasting food, scraps were stirred into rice along with soy sauce, creating the dish we have come to love.
Quinoa has existed for a long time—potentially even longer than fried rice. In fact, this “ancient grain” has been a staple in the Andes for thousands of years. Around 2005, quinoa became increasingly popular in the States.
There are plenty of quinoa recipes out there, but this quinoa fried rice is one you’ll definitely want to try very soon. It tastes similar to traditional fried rice and includes scrambled eggs, a savory soy sauce, and mixed veggies. This one-pan meal is perfect for lunch or dinner, easily customizable, and quite healthy!
Is Quinoa Fried Rice Healthy?
Yes, quinoa fried rice is healthy! Quinoa is known as a superfood. It’s a good source of protein and plenty of other vitamins and minerals, such as zinc, iron, and folate. Also, quinoa has fiber and contains anti-inflammatory components. This dish has some veggies, but it won’t hurt if you add more! It’s also vegetarian-friendly and can be made vegan if you omit the eggs or replace them with scrambled tofu.
A Versatile Dish
Quinoa fried rice is a delicious and healthy meal that can easily be tweaked to your liking. The great thing is that you probably already have the ingredients on hand. And, it even invites you to clean out the veggie drawer in your fridge. For example, bell peppers, edamame beans, leeks, asparagus tips, mushrooms, and broccoli florets will work well. If you’re out of fresh onions and garlic, onion or garlic powder can achieve a similar flavor. As far as proteins go, throw in anything you like, from leftover chicken to shrimp. Have some kimchi in the fridge? It goes so well with this dish! I love the versatility of this quinoa fried rice. It’s a breeze to make and yummy enough to warrant a compliment to the chef!
How to Make Ahead and Store
This dish can be made ahead and stored in an airtight container for up to 3 days. You can also prepare the quinoa the night before and add it to the rest of the mix. Leftovers can also be frozen in Ziploc bags for up to 3 months.
Serving Suggestions
One of my favorite dishes to serve with quinoa fried rice is this restaurant-level Easy Paleo Cashew-Chicken Stir-Fry. Be sure to make extra, since everyone will want seconds—it tastes even better the next day, in my opinion. It also goes great as a side to this mouthwatering Paleo Grilled Beef Stir-Fry With Asian Almond Dressing.
To make extra vegetables on the side, try this Broccoli Stir-Fry With Ginger And Sesame or this Asparagus Stir-Fry.
Ingredients
- 1 tablespoon olive oil
- 2 large eggs beaten
- 1 cup carrots diced
- 1/2 cup white onion diced
- 1/2 cup frozen peas thawed
- 2 cloves garlic minced
- Salt and pepper to taste
- 4 cups cooked quinoa chilled
- 2 green onions thinly sliced
- 3 tablespoons low-sodium soy sauce
- 1 teaspoon sesame oil
Instructions
- Warm the olive oil in a large skillet over medium heat. Pour in the beaten eggs and scramble until fully cooked. Remove the eggs and set them aside on a plate.
- In the same skillet, add the diced carrots and onions, cooking until they begin to soften, about 3 minutes. Stir in the peas and garlic, seasoning with salt and pepper, and cook for another 2 minutes.
- Increase the heat to medium-high and add the cooked quinoa along with the green onions. Drizzle with soy sauce and toss to combine everything evenly. Fry the mixture, stirring frequently, for about 5 minutes until the quinoa is slightly crispy.
- Fold the scrambled eggs back into the skillet, mixing well to distribute. Finish by stirring in the sesame oil and remove from heat.
- DEVOUR!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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