Quinoa Fried Rice
This healthier fried rice is made with quinoa instead of white rice. It’s an easy, delicious and gluten free meal. And you get all the great nutritious benefits of eating quinoa.
Quinoa is gluten-free, packed with protein, high in fiber, high in antioxidants, high in iron, magnesium, along with many other health benefits.
I recently started really getting into eating quinoa. I’ve always preferred rice with a little texture, like brown rice, and quinoa has a very similar texture.
Because it is so similar to rice, it makes great fried rice. And you don’t have to use day-old quinoa like you use old rice for fried rice.
You can add as many vegetables or proteins as you want, but I just made my most basic fried rice with eggs, frozen peas, carrots and scallions.
Quinoa Fried Rice
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 cup uncooked quinoa, cooked according to package instructions
- 1 heaping cup frozen peas and carrots
- 2 eggs, whisked
- 2-3 tbsp low sodium soy sauce (or more as needed)
- 1 tsp sesame oil
- 2 green scallions, thinly sliced
- Cook quinoa according to package instructions and then set aside. In a large skillet or wok, add olive oil and garlic. Bring pan to medium heat and cook until garlic starts to turn a light brown.
- Add in quinoa and frozen vegetables. Cook for 1-2 minutes in the hot oil, making sure to mix and stir so everything cooks evenly. Drizzle in sesame oil and soy sauce and stir to mix evenly. Move all ingredients to one side of the pan, leaving room in your pan to cook eggs. Add eggs to empty side of pan. As eggs are cooking, make swirling motion with your cooking utensil so that the eggs scramble as they cook. Once eggs are cooked, mix it with the other ingredients.
- Taste and add more seasoning as needed. You can add more soy sauce or salt and pepper. Toss in scallions right before you turn off heat. Serve immediately.
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