Go Back Email Link
+ servings

Quinoa Fried Veggie Rice

This Quinoa Fried Veggie Rice makes a great side or an easy and delicious vegetarian meal.
Course Main Course
Cuisine Asian
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4
Calories 312kcal
Author Wendy Polisi


  • 1 cup quinoa rinsed
  • 2 cups water
  • 2 tablespoons coconut oil
  • 4 medium carrots preferably assorted colors, diced
  • 2 medium shallots thinly sliced
  • 4 scallions white and green parts separated, thinly sliced
  • Sea salt
  • 4 garlic cloves minced
  • 1 tablespoon minced fresh ginger
  • 2 tablespoons gluten free tamari
  • 2 teaspoons toasted sesame oil
  • ½ teaspoon sriracha
  • 2 eggs beaten


  • In a medium lidded saucepan, combine the quinoa and water and bring to a boil. Cover, turn the heat to low and simmer for 15 minutes, until the quinoa is al dente. Uncover and remove from the heat.
  • Meanwhile, heat 2 tablespoons oil in a large wok or nonstick skillet. Saute the carrots, shallot, and white scallions over high heat until soft and beginning to brown, about 6 minutes. Season with salt. Add the garlic, ginger, and green scallions and stir fry until fragrant, another 2 minutes. Fold in the quinoa and stir fry until well-coated in the vegetable mixture and beginning to toast, 3 minutes. Stir in the soy sauce, sesame oil, and sriracha.
  • Push the quinoa to the side of the pan to create a well. Pour the eggs into the well and cook, stirring gently, until nearly set. Toss the fried rice with the eggs. Transfer the quinoa to bowls and serve right away.


Servings 4, Calories 305, Fat 14g, Carbohydrates 36.3g, Protein 10.2g, Cholesterol 82mg, Sodium 538mg, Potassium 557mg, Fiber 5.1g, Sugars 3.6g, WW Pts 8


Calories: 312kcal | Carbohydrates: 38g | Protein: 9g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 97mg | Sodium: 574mg | Potassium: 550mg | Fiber: 5g | Sugar: 4g | Vitamin A: 10440IU | Vitamin C: 8.2mg | Calcium: 74mg | Iron: 3mg