I swapped rice for quinoa to create an Easy Quinoa Fried Rice that incorporates classic Asian ingredients into one of my favorite Quinoa And Veggie Recipes.

Jump to Recipe

I turn leftover cooked quinoa into a quick, sneaky fried rice that tastes way better than it sounds. I love the way the fluffy quinoa soaks up savory Asian flavors while green onions add bright snap, and every bite has a little more personality than plain rice.

This isn’t a fancy dinner but it’s one of those meals that makes you think about Quinoa And Rice in a whole new way, and it fits right into my roundup of Quinoa Dishes Dinners when I want something fast, different, and oddly satisfying.

Ingredients

Print Recipe (No Advertisments)

Quinoa: Nutty seed, high in protein and fiber, good carbs that keep you full.
Eggs: Adds protein, creamy texture, gives body and richness, helps bind ingredients.
Sesame oil: Tiny amount gives toasty aroma and flavor, not much needed.
Soy sauce: Salty umami boost, adds depth and savory balance, so watch the salt.
Peas and carrots: Sweet peas and carrots add color, fiber and bite, little natural sugars.
Garlic and ginger: Punchy aromatics, anti inflammatory, brighten flavors and cut richness.
Green onions: Fresh, mild onion flavor, adds crunch and brightness at the end.
Toasted sesame seeds: Tiny crunch and nutty finish, small fat boost, pretty as a garnish.

Ingredient Quantities

2 cups cooked quinoa cooled

1 tablespoon vegetable oil or canola oil

1 teaspoon sesame oil

2 large eggs lightly beaten

1 small yellow onion finely chopped

3 green onions thinly sliced

1 cup frozen peas and carrots thawed

2 cloves garlic minced

1 teaspoon grated fresh ginger

2 to 3 tablespoons low sodium soy sauce

1 tablespoon oyster sauce optional

1 teaspoon rice vinegar optional

1/2 teaspoon kosher salt or to taste

1/4 teaspoon freshly ground black pepper

1 teaspoon toasted sesame seeds for garnish optional

How to Make this

Print Recipe (No Advertisments)

1. Prep everything first: make sure you have 2 cups cooked quinoa cooled (day old is best, or spread hot quinoa on a rimmed sheet to cool quick), beat 2 large eggs, finely chop 1 small yellow onion, slice 3 green onions separating whites and greens, thaw 1 cup frozen peas and carrots, mince 2 cloves garlic and grate 1 teaspoon fresh ginger, measure soy sauce and optional sauces.

2. Heat a large skillet or wok over medium-high heat and add 1 tablespoon vegetable or canola oil. You want it hot but not smoking, that gives a good stir-fry sear.

3. Pour in the beaten eggs and scramble quickly until just set, dont overcook. Remove eggs to a bowl and set aside.

4. Add a little more oil if the pan looks dry, then add the chopped yellow onion and the white parts of the green onions. Sauté 1 to 2 minutes until they soften and start to brown.

5. Toss in the thawed peas and carrots, then add the minced garlic and grated ginger. Stir constantly for about 30 to 60 seconds until fragrant.

6. Add the cooled quinoa, break up any clumps with your spatula and spread it out, let it sit a few seconds so some grains get lightly toasted, then stir. Stir-fry 2 to 3 minutes until quinoa is heated through.

7. Drizzle 2 to 3 tablespoons low sodium soy sauce over the quinoa (start with 2, add more if needed), add 1 tablespoon oyster sauce if using, and 1 teaspoon rice vinegar if you like a touch of brightness. Season with about 1/2 teaspoon kosher salt only if needed, and 1/4 teaspoon freshly ground black pepper. Toss well and taste, you can always add more soy.

8. Return the scrambled eggs to the pan and add the green parts of the sliced green onions. Mix everything together until evenly distributed and heated through.

9. Turn off the heat, stir in 1 teaspoon sesame oil for flavor, then garnish with 1 teaspoon toasted sesame seeds if you want. Serve hot.

Equipment Needed

1. Large skillet or wok for stir frying
2. Heatproof spatula (to scramble eggs and break up quinoa)
3. 2 mixing bowls — one for beaten eggs, one to hold cooked eggs/quinoa briefly
4. Measuring cups and spoons for quinoa, soy sauce etc
5. Cutting board and chef’s knife for onions, garlic, green onions
6. Rimmed sheet pan to spread and cool hot quinoa fast
7. Microplane or fine grater for fresh ginger
8. Small bowl and fork or chopsticks to beat eggs and mix sauces

FAQ

Q: Can I use regular rice instead of quinoa? A: Yep, you can. It will taste more like classic fried rice though, and the texture changes. Use day old cooked rice so it wont get mushy, and cook it a little longer in the pan.

Q: How do I keep the quinoa from getting soggy? A: Rinse quinoa before cooking, use slightly less water than usual, cool it completely before stir frying and fluff with a fork. Spread it on a sheet pan to cool faster if you can.

Q: Is there a vegan version? A: Sure. Skip the eggs and oyster sauce. Scramble firm tofu or add extra veggies and use a vegan oyster sauce or extra soy sauce and a splash of rice vinegar for umami.

Q: How should I store and reheat leftovers? A: Store in an airtight container in the fridge up to three days, or freeze up to one month. Reheat in a skillet with a little oil for best texture, or microwave covered with a damp paper towel if youre in a rush.

Q: Can I add other veggies or proteins? A: Absolutely. Bell pepper, broccoli, edamame, or corn work great. For protein add cooked chicken, shrimp, or tempeh. Cook proteins first, set aside, then add back at the end so everything heats evenly.

Q: Is this gluten free? A: Quinoa and the veggies are gluten free but regular soy sauce and some oyster sauces have gluten. Use tamari or a labeled gluten free soy sauce and a vegan gluten free oyster alternative to keep it safe.

EASY QUINOA FRIED RICE Recipe Substitutions and Variations

Quinoa: swap with 2 cups cooked brown or jasmine rice for a classic fried rice feel, or use 2 cups cauliflower rice for a low carb version (stir only briefly so it doesn’t turn mushy).
Eggs: replace with 1/2 block firm tofu, crumbled and pan-fried for a vegan scramble, or just omit and toss in extra peas, edamame or chopped cashews for protein.
Vegetable or canola oil: use avocado oil or grapeseed oil for a high smoke point, light olive oil works too but keep the heat a bit lower so it won’t taste bitter.
Soy sauce: sub equal parts tamari for gluten free, or use coconut aminos for a soy free, slightly sweeter option; if you want more umami try 1 tsp fish sauce added with reduced soy.

Pro Tips

– Use day old quinoa if you can, or spread hot quinoa out on a rimmed sheet to cool fast. Cold, separated grains fry up instead of getting mushy, and you actually get those little toasty bits everyone fights over.

– Get the pan really hot but not smoking before you add oil, this helps sear and keeps the veggies from stewing. If the pan looks dry later add a splash more oil, it stops sticking and helps the quinoa brown.

– Scramble the eggs separate and pull them out when they are just set, you can break them into small curds and fold them back in at the end so they stay soft. Tossing them in too early makes them rubbery and they kinda disappear into the quinoa.

– Season slowly, start with less soy and taste as you go because you can always add more but you cant take it away. Finish with a little sesame oil and a splash of rice vinegar right at the end for aroma and brightness, it makes a big difference.