Quinoa Fried “Rice” with Shrimp

This quinoa fried rice is a healthy take on traditional fried rice made with protein-packed quinoa and shrimp. It’s so easy and takes less and 30 minutes to whip up.

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 for two reasons: 1) Fried rice is one of Isaac’s favorite take-out items and I wanted to make a healthy, homemade version. 2) I’m always looking for quick and easy recipes that require grocery store staples we typically have on-hand like quinoa, eggs, frozen shrimp and veggies.

A white bowl of Shrimp Fried Quinoa on a marble countertop.

Why Quinoa?

Don’t get me wrong, I love rice but quinoa packs a punch when it comes to nutrition. It is a complete protein which means it has all nine essential amino acids. It’s gluten-free and packed with fiber, vitamins, minerals and anti-oxidants.

White bowl of Shrimp Fried Quinoa sitting on a white marble counter. Two wooden chopsticks sitting on top of the bowl.

Here’s What You Need:

  • quinoa – leftover quinoa is perfect for this otherwise cook some quinoa before you start prepping the rest of this recipe.
  • coconut oil 
  • vegetables – yellow onion, garlic, and a bag of frozen veggies. Of course you can use your favorite fresh veggies as well but I went for quick and easy with the frozen vegetables!
  • ginger
  • shrimp
  • eggs
  • sauce – tamari, mirin, sambal oelek, sesame oil
  • toppings – fresh silantro and sriracha

If you’re not a huge spice fan, you can skip the sambal oelek and/or sriracha. It will still be delicious, just without the heat.

Shrimp Fried Quinoa in a white bowl topped with sriracha. Two wooden chopsticks sitting beside bowl.

Perfect Fried Rice

There are a few steps to this fried rice but don’t be overwhelmed! It comes together super quickly. Let me break it down…

First, cook the quinoa if you haven’t already. I love meal prepping quinoa at the beginning of the week and using it in different ways throughout the week. This is the perfect way to use quinoa in a creative way.

After the quinoa is cooked, heat coconut oil in a large non-stick skillet. Add the shrimp, season with salt and pepper and cook until the pink is cooked through – the shrimp will turn an opaque white/pink color when done! Set the shrimp aside and in the same skillet, sauté the onion, garlic and ginger until fragrant. Add the frozen veggies and cook until heated through.

Add the cooked quinoa and cooked shrimp into the sauté pan with the vegetables along with the sauce. Cook and stir until everything is evenly coated with sauce. Make a well in the center of the quinoa mixture and crack the eggs into the well. Cook and stir until the eggs are scrambled and cooked through. Plate and top with fresh cilantro and sriracha if you want a little kick.

Shrimp Fried Quinoa in a white bowl sitting on a marble counter with wooden chopsticks.

Like This Recipe? Here Are More Quick Dinner Recipe Ideas:

If you make this quinoa fried rice, be sure to leave a comment and star rating below letting me know how it turned out. Your feedback is not only helpful for the EBF team, but for other EBF readers as well!

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Quinoa Fried “Rice”


  • Author: Brittany Mullins
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 4

Description

This quinoa fried “rice” is healthy, easy and comes together faster than the time it takes to order take-out. It’s the perfect weeknight meal.


Ingredients

  • 3 cups cooked quinoa
  • 1 Tablespoon coconut oil (divided)
  • 1/2 yellow onion, chopped
  • 1 clove garlic, minced
  • 1 inch piece of ginger, minced or grated
  • 1 lb shrimp, peeled and deveined
  • 3 eggs
  • 1 bag (about 3 cups) frozen veggies (a blend of peas, carrots, green beans and corn)
  • 2 Tablespoons low sodium tamari
  • 2 Tablespoons mirin
  • 1/21 Tablespoon sambal oelek or homemade garlic chile sauce
  • 1 teaspoon sesame oil
  • fresh cilantro and sriracha, for topping (optional)

Instructions

  1. Prepare quinoa if you haven’t already: Bring 2 cups water and 1 cup uncooked quinoa to a boil in a saucepan. Reduce heat and simmer for 15 minutes or until water has been absorbed and the quinoa is tender. Remove saucepan from heat and let cool for 5 minutes; fluff quinoa with a fork. Refrigerate until cool. This step can be done the day before.
  2. Heat 1/2 Tablespoon coconut oil in a large non-stick skillet over medium high heat. Add in shrimp, season with a little salt and pepper and stir constantly while cooking for 2-3 minutes or until shrimp are cooked through. Place cooked shrimp on a plate and set aside.
  3. Add remaining coconut oil into the same skillet. Saute onion, garlic and ginger until fragrant, about 4-5 minutes. Add the frozen veggies and cook until heated through. Add in cooked quinoa and shrimp then add in tamari, mirin, sesame oil and sambal oelek. Use however much sambal oelek you’d like depending on how spicy you’d like the dish to be.
  4. Cook and stir until evenly coated, about 2 minutes. Make a well in the center of the quinoa mixture. Pour eggs into the well; cook and stir until eggs are scrambled and cooked through, about 2-3 minutes. Divide the dish between 4 plates and garnish with cilantro and a little sriracha, if using. Enjoy.

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 493
  • Sugar: 8g
  • Fat: 13g
  • Carbohydrates: 52g
  • Fiber: 8g
  • Protein: 37g
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    29 comments
  1. I made this for my family tonight (including a usually very picky teenager) and it was a hit! I added green onion and broccoli and served potstickers on the side. So good and healthy! Highly highly recommend!

  2. Question: Do you scramble the eggs before adding into the well of quinoa? Or does it matter? Thank you! I’m looking forward to making this tonight!

    • Yay! So glad you liked it, Michelle! There’s no tamarind in the recipe — maybe you are thinking of the tamari? Tamari is just gluten-free soy sauce so you can always add soy sauce next time if you want a bit more flavor. 🙂

  3. The ingredients say 3 cups of Quinoa, and the directions say 2 cups of water and only 1cup of Quinoa, which one is correct?

        • Oh no!! I’m so sorry Niki. The recipe does call for 3 cups cooked quinoa… sorry for the confusion. But don’t worry, you can easily use the extra quinoa to make a quinoa salad or quinoa bowls. This Southwestern Quinoa Salad is so yummy and would be a great way to use up the extra quinoa. It calls for 1 cup uncooked (or 3 cups cooked). You could easily double the recipe and use the remaining 6 cups you have on hand!

  4. I just finished making this, as I had all the ingredients on hand, too. Love it! I held back on spice just because my young kids are eating it, too, but I have a good dousing of sriracha to my portion. Yum!!

  5. Samba Oelek is soooo good. I think it’s made by the same fella that makes the original Siracha. And this recipe looks scrumptious and will be making it soon. Thanks for sharing.

  6. Hi Brittany,
    The Ziplist recipe box no longer works so I’d like to add this to my Epicurious recipe box. Can you help me & the rest of your readers?
    Thank you,
    Tobi

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