20-Minute Quinoa Fried Rice with Egg
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 a 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 one-pan vegetarian meal (or hearty side dish) is as satisfying as it is speedy!
Servings 4
Calories 369kcal
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.
Nutrition
Calories: 369kcal | Carbohydrates: 52g | Protein: 14g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Cholesterol: 146mg | Sodium: 1146mg | Potassium: 601mg | Fiber: 9g | Sugar: 7g | Vitamin A: 5615IU | Vitamin C: 18mg | Calcium: 79mg | Iron: 4mg