Quinoa Fried Rice

This quinoa fried “rice” is a flavorful twist on a classic favorite, swapping traditional rice for quinoa while keeping all the savory goodness of fried rice. Ready in about 15 minutes, it’s one of those easy dinner recipes that comes together quickly without sacrificing flavor.

Cooking the quinoa in vegetable stock adds extra depth and helps build flavor from the very beginning. Chilling the cooked quinoa before frying is an important step, allowing it to stay light and separate rather than becoming soft or clumpy.

While the quinoa cools, the vegetables and garlic are sautéed until fragrant and tender. Once everything is ready, the chilled quinoa is added to the pan along with the remaining ingredients and cooked over high heat.

A generous amount of butter helps create the rich flavor and satisfying texture often associated with great fried rice. Combined with the vegetables and seasonings, the quinoa becomes savory, hearty, and packed with flavor in every bite.

The result is a quick and delicious meal that delivers all the appeal of fried rice while offering a simple and flavorful alternative made with quinoa.

Quinoa Fried Rice

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This quinoa fried “rice” is a flavorful twist on a classic favorite, swapping traditional rice for quinoa while keeping all the savory goodness of fried rice. Ready in about 15 minutes, it’s one of those easy dinner recipes that comes together quickly without sacrificing flavor.

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Ingredients

• 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
• 4 cups cooked and chilled quinoa (*see instructions here for how to cook 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

1. Melt 1/2 tablespoon of butter in a large skillet over medium-high heat. Add the egg and cook, stirring occasionally, until scrambled. Transfer the cooked egg to a plate and set aside.
2. Add 1 tablespoon of butter to the same skillet and let it melt. Stir in the carrots, onion, peas, and garlic, then season with a generous pinch of salt and pepper. Cook for about 5 minutes, or until the vegetables are tender.
3. Increase the heat to high and add the remaining 1 1/2 tablespoons of butter. Once melted, add the cooked quinoa, green onions, soy sauce, and oyster sauce, if using. Stir well to combine.
4. Continue cooking and stirring for about 3 minutes, allowing the quinoa to lightly fry.
5. Return the scrambled egg to the skillet and stir until evenly distributed. Add the sesame oil and mix until combined. Serve warm.

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