Description
A healthy and protein-packed twist on classic fried rice using quinoa instead of traditional rice. This quick and flavorful dish combines sautéed vegetables, scrambled eggs, and savory sauces for a delicious and satisfying meal perfect for lunch or dinner.
Ingredients
Scale
For the Quinoa Fried Rice
- 3 tablespoons butter, divided
- 2 eggs, whisked
- 2 medium carrots, peeled and diced
- 1 small white onion, diced
- 1/2 cup frozen peas
- 3 cloves garlic, minced
- Salt and pepper, to taste
- 4 cups cooked and chilled quinoa
- 3 green onions, thinly sliced
- 3-4 tablespoons soy sauce, or more to taste
- 2 teaspoons oyster sauce (optional)
- 1/2 teaspoon toasted sesame oil
Instructions
- Scramble the eggs: Heat 1/2 tablespoon of butter in a large skillet over medium-high heat until melted. Add the whisked eggs and cook, stirring occasionally, until scrambled. Remove the eggs from the pan and set aside on a separate plate.
- Sauté vegetables: Add 1 tablespoon more butter to the skillet and melt. Add diced carrots, onion, peas, and minced garlic, seasoning with salt and pepper. Cook the vegetables for about 5 minutes, stirring occasionally, until the carrots and onions soften.
- Combine quinoa and flavors: Increase the heat to high and add the remaining 1 1/2 tablespoons of butter. Stir until melted, then immediately add the cooked quinoa, sliced green onions, soy sauce, and oyster sauce if using. Stir everything together to combine well.
- Fry the quinoa mixture: Continue stirring and cooking the quinoa mixture for an additional 3 minutes to allow it to fry and absorb the flavors.
- Add scrambled eggs and finish: Return the scrambled eggs to the pan and stir to combine evenly. Drizzle the toasted sesame oil over the mixture, stir once more to combine, then remove the skillet from heat.
- Serve: Serve the quinoa fried “rice” warm as a wholesome main or side dish.
Notes
- This recipe transforms traditional fried rice by using protein-rich quinoa as a nutritious substitute for white rice.
- Feel free to customize the vegetables or add your choice of protein such as shrimp or chicken for variation.
- For a vegetarian version, omit the oyster sauce or replace it with a vegetarian alternative.
- Using chilled quinoa prevents the dish from becoming mushy and helps it fry better in the skillet.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 180mg
