Quinoa Fried Rice

By: Krolls Korner

13 Comments

Updated: 03/07/2023

Quinoa is a nutritious grain and is the perfect grain to cook for stove-shy cooks because it is very easy to make!

Quinoa is full of protein and I love it for its yummy, nutty flavor. It is also rich in iron, magnesium, phosphorus, zinc, potassium and B-vitamins.

It is a great alternative for rice if you’re looking to switch things up or if you are gluten free or sensitive.

I love adding quinoa into my eggs for breakfast as well or quinoa is a great way to bulk up salads too!

This recipe has no butter and uses a minimal amount of sauce therefore it is lower in sodium compared to traditional fried rice.

Ingredients you will need for this quinoa fried rice recipe

• Quinoa: I often cook the quinoa in advance so when I am ready to make the rice it cuts down on cook time!
• Vegetable broth: You can use chicken broth if you aren’t vegetarian.
• Red onion: if you don’t have red onion yellow or white works well too.
• Carrots: dice them up in small pieces if you can. This is a great item to prep as well so you can spend less time chopping when it’s time to make the dish.
• Frozen peas and frozen corn: A great way to use up the frozen veggies in your freezer! Canned work just as well if you don’t have frozen.
• Garlic
• Ginger
• Garlic powder
• Extra Virgin Olive Oil
• Eggs
• Spices: salt, pepper, red pepper chili flakes
• Soy sauce, low sodium or liquid aminos: Most soy sauce does contain gluten so if you are gluten free be sure to buy gluten free soy sauce or use liquid aminos.
• Sesame oil
• Mr. Yoshinda’s sweet and savory sauce: can sub teriyaki sauce for this.

How to make Quinoa Fried Rice

Rinse and cook quinoa according to package. Once cooked, remove from heat, fluff with fork, place in a bowl and put in fridge to cool.

Mix the 3 ingredients for the sauce together and set aside.

Heat 1 Tbsp. olive oil in a wok on high heat. Toss in the carrots and the onions and cook for a couple minutes. Then add in the garlic, salt, pepper, garlic powder, red pepper flakes, and ginger and cook for 2 more minutes. Add the remaining olive oil and the quinoa.

Add the sauce until nicely incorporated. Make a well in the middle of the quinoa to pour the 2 eggs. Pour eggs in and scramble. Once eggs have cooked, toss in the peas and corn. Mix together, enjoy warm!

WATCH HOW TO MAKE IT BELOW

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Quinoa Fried Rice

Prep: 10 minutes mins

Cook: 15 minutes mins

Total: 25 minutes mins

Servings: 8 people

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Quinoa Fried Rice is a fun alternative to the typical fried rice and will give you a boost of protein and fiber!

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Ingredients

• ▢ 1 cup uncooked quinoa (~2.5 cups cooked)
• ▢ 2 cups Vegetable broth, low sodium
• ▢ 1/4 cup red onion, chopped
• ▢ 2 carrots, peeled and chopped
• ▢ 3/4 cup frozen peas, thawed
• ▢ 3/4 cup frozen corn, thawed
• ▢ 3 cloves garlic
• ▢ 1/2 tsp. ginger, minced
• ▢ 1/2 tsp. garlic powder
• ▢ 2 Tbsp. Extra Virgin Olive Oil
• ▢ 2 eggs
• ▢ salt, pepper, red pepper chili flakes
• ▢ 3 Tbsp. Soy sauce, low sodium (or liquid aminos)
• ▢ 1 tsp. Sesame oil
• ▢ 2 Tbsp. Mr. Yoshinda’s sweet and savory sauce

Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

• Rinse and cook quinoa according to package. Once cooked, remove from heat, fluff with fork, place in a bowl and put in fridge to cool.
• Mix the 3 ingredients for the sauce together and set aside.
• Heat 1 Tbsp. EVOO in a wok on high heat. Toss in the carrots and the onions and cook for a couple minutes. Then add in the garlic, salt, pepper, garlic powder, red pepper flakes, and ginger and cook for 2 more minutes. Add the remaining EVOO and the quinoa.
• Add the sauce until nicely incorporated. Make a well in the middle of the quinoa to pour the 2 eggs. Pour eggs in and scramble.

  Once eggs have cooked, toss in the peas and corn. Mix together, enjoy warm!

Video

Notes

You may substitute teriyaki sauce for Mr. Yoshinda’s.

Can add in tofu, chicken, shrimp or steak.

Nutrition Information

Serving: 0.5cup, Calories: 189kcal (9%)

Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.

© Author: Tawnie Graham of Kroll’s Korner