Quinoa Fried Rice is a wholesome twist on a classic favorite. Packed with ingredients that will leave you feeling great, this dish comes together faster than you can get take-out delivery. It's the perfect way to use up the last of your veggies and make a welcome change to your dinner routine. This skillet vegetarian meal (or hearty side dish) is as satisfying as it is speedy!
If you love vibrant flavors and wholesome meals, Quinoa Fried Rice is about to become your kitchen's new star.
This dish is loaded with colorful veggies and packed with a punch of flavor. It's a quick skillet dinner that's as easy as tossing everything into one pan and letting the magic happen.
For more quinoa inspiration, don't miss my Quinoa and Sausage, Quinoa Protein Bars and Chicken and Quinoa.
Let's Talk Ingredients
I like using avocado oil for this because it handles high heat well, but any cooking oil you prefer will work.
Diced carrots add nice texture, but I’ve used pre-grated carrots when I was short on time. Use gluten-free tamari or coconut aminos if you need it, either gluten or soy-free. Stick with fresh ginger—ground ginger won’t give you the same flavor.
Tips and Tricks
- Use leftover quinoa for this recipe; cold quinoa helps achieve a perfect fried rice texture.
- For extra protein, add tofu, shrimp, or cooked chicken when stirring in the quinoa.
- Stir frequently but not constantly to allow the ingredients to develop a slight char.
- If you prefer more heat, finish with a drizzle of hot sauce.
Step by Step
For the full quinoa fried rice recipe with measurements, see the recipe card at the end of the post.
20-Minute Quinoa Fried Rice with Egg
Ingredients
- 1 tablespoon avocado oil
- 3 eggs beaten
- 1 red onion diced
- 2 carrots peeled and diced
- ¼ cup soy sauce divided; or gluten-free tamari
- 1 tablespoon fresh ginger minced
- 4 cups cooked quinoa
- 1 cup baby peas
- 1 teaspoon sesame oil
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon crushed red pepper flakes
- For serving: chopped scallions and sesame seeds
Instructions
- Heat the oil in a large cast iron skillet or on a griddle over medium heat
- Beat the eggs and add them to the oil. Cook for 1 minute until they are set.
- Transfer to a plate and chop.
- Add the onion, carrots, 1 tablespoon of tamari, and ginger to the skillet.
- Cook for 5 minutes, stirring frequently.
- Add the cooked quinoa, peas, remaining soy sauce, sesame oil, salt, pepper, and red chili flakes.
- Cook for 4 minutes, stirring frequently. Add the egg and cook for 2 more minutes.
- Remove from heat and top with scallions and sesame seeds.
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