This quinoa fried rice is a healthy take on traditional fried rice made with protein-packed quinoa. It’s packed with veggies and takes less and 30 minutes to whip up. It’s the perfect weeknight meal.
If you like fried rice, you’re going to fall in love with this quinoa fried “rice” recipe! It’s loaded with veggies, packed with protein and so easy to toss together for a quick weeknight meal.
This recipe came about because 1) fried rice is one of Isaac’s favorite take-out items so I wanted to make a healthy, homemade version and 2) I’m always looking for quick and easy recipes that require grocery store staples we typically have on-hand like quinoa, eggs and frozen veggies.
Want to know the best part of this recipe? It comes together in under 30 minutes! Once the quinoa is cooked and the veggies are sautéed, combine everything in a large skillet, add your sauce ingredients and stir until evenly coated. Then scramble your eggs and serve! Easy enough to whip on a busy weeknight.
Looking for another easy weeknight meals? Check out my other 30 minute recipes.
Don’t get me wrong, I love rice but quinoa packs a punch when it comes to nutrition and is a great substitute for rice in most recipes like this one.
When it comes to overall nutrition, quinoa is a healthier choice than rice, especially white rice which is processed and not considered a whole grain.
Quinoa is a complete protein, which means it has all nine essential amino acids including lysine… a rare find when it comes to plant-based foods.
And while the calories are similar, around 200 per cup for quinoa and rice, 1 cup of quinoa has double the amount of protein and fiber than 1 cup of white rice.
Quinoa also has more micronutrients like iron, manganese, phosphorus, magnesium, zinc and calcium. You can learn more about the health benefits of quinoa here.
I like to meal prep quinoa at the beginning of the week and use leftovers in this recipe. Making the perfect batch of quinoa is actually pretty simple.
That’s it! Use the quinoa as directed in the recipe below.
Once your quinoa is cooked, this recipe comes together in minutes:
Saute: Saute your onion, garlic and ginger until fragrant, about 4-5 minutes. Then add the frozen veggies and cook until heated through.
Combine: Stir in the cooked quinoa, tamari, mirin and sambal oelek (if using). Cook until evenly coated, about 2 minutes.
Scramble eggs: Make a well in the center of the quinoa mixture and pour the eggs into the well. Cook and stir until eggs are scrambled and cooked through, about 2-3 minutes.
Serve: Divide the dish between 4 plates and garnish with green onion and drizzle on a little sriracha for extra kick if you’d like. Enjoy!
This recipe has a good amount of protein from the quinoa and eggs, but if you’d like to add more protein, I recommend adding shrimp or chicken! Just add 1 cup cooked shrimp and/or cooked shredded chicken when you add the quinoa in step 3! Tofu, tempeh or edamame would also be delicious additions.
This meal is actually really great for meal prep! You can either prep and store your quinoa, veggies and eggs separately in the fridge or make the dish in full and store it in the fridge. Let the fried quinoa cool slightly and then store in an airtight container in the refrigerator for up to 5 days. I recommend reheating in a skillet on the stovetop.