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Home » Quinoa Recipes » Gluten Free Quinoa Recipes » Quinoa Fried Rice

Quinoa Fried Rice

Published: Nov 23, 2013 by Wendy Polisi Modified: May 1, 2020 · 833 words. · About 5 minutes to read this article. This post may contain affiliate links. All opinions are my own.

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Fried rice has always been a favorite of mine, but these days I try to steer clear of empty white carbs. This Quinoa Fried Rice has all of the flavors of the original and has enough protein to make it a fabulous vegetarian meal.

Quinoa Fried 'Rice'- WendyPolisi.com

Quinoa Fried Rice Makes a Fabulous Vegetarian Meal!

Hey quinoa lovers! Thanks for having me here today! I'm Becca and I share my favourite simple vegetarian recipes over at Amuse Your Bouche. I'm guessing that since you're here on Cooking Quinoa, you're all pretty big quinoa fans, so I hope you don't judge me when I admit that I've actually only ever cooked with it about three times.

It's a little bit expensive here in the UK, so I've always talked myself out of buying it - until a couple of months ago, when I bit the bullet and picked up a bag.

Quinoa Fried 'Rice'

And I'm so glad I did! I've used it a few times now, and I love how quick and easy it is to cook, and how versatile it is! Since I'm still getting to grips with how to use quinoa, I thought I'd share a simple recipe with you today. It's a quinoa-ified version of a rice dish that I've cooked many times - egg fried rice!

There's no doubt in my mind that I preferred this version to my usual rice version, and this one will definitely become the norm for me - quinoa has a softer texture and it's so good at soaking up any flavours you add (an obscene amount of soy sauce, in my case). The leftovers were great reheated the next day as well.

This Quinoa Fried Rice Recipe is so Versatile


The thing I love about this recipe (well, one of the things I love about it) is that you can change it up however you like. I had some leftover corn in the fridge, so I added it in - you can basically use this recipe to clear out whatever veg need eating up from your fridge.

Or, if you don't have any fresh veggies to use, it's great with frozen vegetables too - I used a mixture of corn, green beans, peas and baby carrots, which worked perfectly. The recipe lists the vegetables I used, but feel free to mix it up a bit.

Quinoa Fried 'Rice'

Tips & Tricks

  • Don't skip rinsing the quinoa. It is covered in a substance caused saponin that makes it taste bitter and could lead to stomach upset. You know the quinoa is rinsed when the water runs clear.
  • Make it Vegan - If you're vegan, you can skip the egg in this recipe. (If you're not vegan, I highly recommend leaving it in, because it adds a great extra texture as well as another hit of protein.)
  • Add More Protein - Meat-eaters could serve this as a side dish alongside some chicken, or mix the meat right in. However you decide to serve it, do it soon! It's too tasty to leave it waiting too long!
Print Recipe
5 from 1 vote

Quinoa Fried 'Rice'

If you're vegan, you can skip the egg in this recipe - but if you're not vegan, I highly recommend leaving it in, because it adds a great extra texture as well as another hit of protein to this Quinoa Fried 'Rice'
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Side Dish
Cuisine: Quinoa
Servings: 6
Calories: 139kcal
Author: Wendy Polisi

Ingredients

  • 120 g quinoa about ¾ cup
  • 1 bsp oil
  • 1 onion diced
  • 3 cloves garlic minced
  • 150 g mushrooms thinly sliced (about 6 oz)
  • 100 g frozen vegetables I used a mixture of corn, peas, green beans and baby carrots (about 4oz)
  • 100 g canned sweetcorn kernels drained (about 4 oz)
  • 3 eggs
  • Black pepper
  • 3-4 tablespoon dark soy sauce plus more to serve (**see note)
US Customary - Metric

Instructions

  • Boil the quinoa in plenty of water, and drain it once it's soft.
  • Meanwhile, heat the oil in a large frying pan or wok, and add all the vegetables (onion through corn). Cook over a fairly low heat, stirring every couple of minutes, for 5-10 minutes, until all the vegetables are soft (including the frozen ones!).
  • To cook the egg, push all the vegetables to the side of your wok (or even transfer them to a separate bowl for a couple of minutes) - this helps the egg to cook without getting lost through the veg. Crack the eggs into the empty part of the pan. Cook over a fairly low heat for a few minutes, scrambling them with your wooden spoon, until cooked. The vegetables can then be mixed back in.
  • When the quinoa is cooked and drained, add it to the pan, and mix well. Add black pepper and soy sauce to taste. I like quite a lot of soy sauce, but add a little to begin with - you can always add more as you're eating. Serve immediately.

Notes

Wendy's Note: if you are gluten free use gluten free tamari

Nutrition

Calories: 139kcal | Carbohydrates: 20g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 97mg | Sodium: 510mg | Potassium: 290mg | Fiber: 2g | Sugar: 2g | Vitamin A: 175IU | Vitamin C: 3.3mg | Calcium: 30mg | Iron: 1.6mg

If You Like This Quinoa Fried Rice You may Also Like:

  • Quinoa Kale Salad
  • How to Cook Quinoa
  • Porcini Risotto

Visit Becca over at Amuse Your Bouche for more simple vegetarian recipes. You can also follow her on Facebook, Twitter and Pinterest.

« Southwestern Quinoa Pasta Bake
Butternut Squash, Goat Cheese & Cranberry Quinoa Salad »

About Wendy Polisi

Hi, I’m Wendy! I’m a cook, author, blogger, natural health enthusiast…and most importantly a mom. My boys are 10 & 11 and my late life princess is 3. Firm believers in lifestyle design, our family has been location independent since 2008. Join me to read about our adventures in the kitchen…and out!

Reader Interactions

Comments

  1. Shannon Graham

    February 05, 2018 at 8:04 pm

    5 stars
    This honestly looks amazing.

    Reply
  2. Reef

    September 24, 2020 at 5:06 pm

    Jealous

    Can I reheat the day day we have lots left

    Reply
  3. Reef

    September 24, 2020 at 5:09 pm

    Supposed to of said delicious not jealous xx

    Can I reheat the day day we have lots left

    Reply
    • Wendy Polisi

      September 25, 2020 at 3:17 pm

      Yes - this will hold well for a couple of days.

      Reply

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Hi, I’m Wendy! I’m a cook, author, blogger, natural health enthusiast…and most importantly a mom. My boys are 10 & 11 and my late life princess is 3. Firm believers in lifestyle design, our family has been location independent since 2008. Join me to read about our adventures in the kitchen…and out! Read More…

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