Introduction

This Best Quinoa Fried Rice offers a wholesome twist on the classic favorite by using protein-packed quinoa instead of traditional rice. It’s a colorful, flavorful dish that’s quick to prepare and perfect for a nutritious weeknight meal.

A close-up view of a cooked quinoa dish with three main layers visible: the base layer is light brown, fluffy quinoa grains with a slightly shiny, soft texture; scattered throughout are bright orange, roughly chopped carrot pieces offering a firm texture; evenly mixed in are round, vibrant green peas that add a smooth pop of color; small bits of scrambled yellow eggs with a soft, slightly crumbly look are spread around; on top, sliced green onions with a fresh, firm texture sit prominently, adding a bright green color contrast. The overall image is sharp and detailed, with a white marbled surface in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tablespoons butter, separated
2 eggs, beaten
2 medium-sized carrots, peeled and chopped
1 small onion, chopped
1/2 cup peas, frozen
3 cloves garlic, finely chopped
Salt and pepper
4 cups quinoa, cooked and cooled
3 green onions, finely sliced
3-4 tablespoons soy sauce, adjust to taste
2 teaspoons optional oyster sauce
1/2 teaspoon sesame oil, toasted

Instructions

Step 1: Heat 1/2 tablespoon of butter in a large skillet over medium-high heat until melted. Crack an egg into the skillet and cook it until scrambled, stirring occasionally to create soft curds. Once cooked, remove the scrambled egg from the skillet and transfer it to a separate plate.
Step 2: Add an additional 1 tablespoon of butter to the same skillet and heat until melted. Add diced carrots, chopped onion, peas, and minced garlic to the skillet. Season the mixture with a generous pinch of salt and pepper. Sauté the vegetables for about 5 minutes, or until the onion and carrots soften.
Step 3: Increase the heat to high and add the remaining 1 1/2 tablespoons of butter. Stir until the butter is completely melted. Quickly add the cooked quinoa, sliced green onions, a splash of soy sauce, and oyster sauce if using. Stir everything until well combined, and continue frying the quinoa for an additional 3 minutes, stirring regularly to prevent it from sticking to the pan.
Step 4: Reintroduce the scrambled eggs back into the skillet and stir everything together until well combined. Add a drizzle of sesame oil, stir it in, and then remove the skillet from heat.
Step 5: Transfer the warm quinoa fried rice to serving plates or bowls. Serve immediately and enjoy the medley of flavors and textures in every bite.

Tips & Variations

For extra protein, add diced cooked chicken or shrimp during the quinoa frying step.
Use leftover quinoa chilled in the refrigerator for better texture and easier frying.
Adjust soy sauce to your preference, adding more for a saltier, richer flavor.
Substitute frozen peas with fresh ones or add chopped bell peppers for extra color and crunch.

Storage

Store leftover quinoa fried rice in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or microwave until heated through, stirring occasionally to ensure even warming.

How to Serve

A close-up view of a white bowl filled with cooked quinoa mixed with small green peas, bright orange carrot cubes, and fluffy scrambled egg pieces. The quinoa grains are light brown and slightly translucent, creating a textured base that fills the bowl. The green peas and orange carrots are scattered evenly, adding color contrast throughout. The yellow scrambled eggs are in small, soft chunks resting lightly on top of the quinoa. The bowl sits on a white marbled surface with a beige cloth napkin partially visible to the side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of quinoa?

Yes, you can substitute brown rice for quinoa if you prefer, but cooking times and texture may vary slightly.

Is this recipe vegan-friendly?

The recipe includes eggs and butter, so it is not vegan as is. You can make it vegan by omitting the eggs, using oil instead of butter, and skipping oyster sauce or using a vegan alternative.