Quinoa Fried Rice Recipe
A healthier twist on a takeout classic, this Quinoa Fried Rice is packed with protein and veggies. Ready in under 40 minutes, it’s an easy meal for any night of the week.
Servings: 8 servings
Calories: 265kcal
Ingredients
- 3 Tbsp oil vegetable or coconut but not olive oil
- 3 eggs lightly beaten
- 5 cups cooked quinoa cold
- 3 cloves garlic minced
- 1 cup frozen peas thawed
- 1 small head of broccoli lightly steamed and chopped
- 1 carrot cut into cubes and lightly steamed
- 5 green onions sliced
- 2 Tbsp soy sauce
- 2 tsp sesame oil
- 1/4 cup oyster sauce
Instructions
- Preheat a large skillet or wok to medium heat (I've used both a nonstick and a regular skillet, I kind of prefer a nonstick for this rice). Pour 1½ tablespoons of the oil into the pan.
- Once the oil is hot, add the lightly beaten eggs. Let them cook for about 30-40 seconds or until set, then scramble. Once the eggs are fully cooked, remove them from the pan.
- Add the remaining oil to the pan. When the oil is hot, add the garlic and peas. Cook until the garlic is fragrant and translucent.
- Turn the heat up slightly and add the cold quinoa. Cook the mixture for about 2 minutes, then add the eggs, broccoli, carrot, and green onion.
- Pour in the soy sauce, sesame oil, and oyster sauce. Stir until combined. Cook until the mixture is hot, then serve immediately.
Notes
-Chicken, pork, or ham make a great addition to this fried rice! Add the cooked meat along with the eggs and vegetables for extra flavor and protein.
STORE leftover Veggie Quinoa Fried Rice in an airtight container in the refrigerator for up to 4 days. To freeze, spread the fried quinoa in a single layer on a baking sheet, FREEZE for 1 hour, then transfer to a freezer-safe bag or container. It will stay good for up to 1 month.
To REHEAT, microwave with a dampened paper towel placed over the quinoa, or warm in a skillet on the stovetop until heated through.
Nutrition
Calories: 265kcal | Carbohydrates: 34g | Protein: 11g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 61mg | Sodium: 526mg | Potassium: 559mg | Fiber: 6g | Sugar: 3g | Vitamin A: 3579IU | Vitamin C: 72mg | Calcium: 83mg | Iron: 3mg
