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.
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.
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.
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!
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.
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.
Like This Recipe? Here Are More Quick Dinner Recipe Ideas:
1bagabout 3 cups frozen veggies (a blend of peas, carrots, green beans and corn)
2Tablespoonslow sodium tamari
1/2 – 1Tablespoonsambal oelek or homemade garlic chile sauce
fresh cilantro and srirachafor topping (optional)
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.
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.
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.
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.
Serving: 1/4 of recipeCalories: 493kcalCarbohydrates: 52gProtein: 37gFat: 13gFiber: 8gSugar: 8g