This Quinoa Fried Rice tastes just like regular fried rice except it‘s even better! Great texture, fantastic flavor, and it only takes 15 minutes to make!

WATCH THE VIDEO TO SEE HOW IT’S MADE:

 

A white bowl of quinoa fried rice with chopsticks.

I have to apologise immediately: it’s a crime that I haven’t shared this quinoa fried rice with you! I’ve been making this way before the Mr. and I even got married, and that’s relevant to mention because friends: this is his favourite dish of mine and says he prefers it over regular fried rice.

Yes, the large blinking signs over here are all saying: You need to make this.

Quinoa fried rice being stirred with a wooden spoon in a black skillet.

Fact: I just kind of fell in love with quinoa a few years ago, and started using it in uh, every single thing on earth. Quinoa for breakfast, quinoa for lunch, quinoa for snack. I haven’t used quinoa for dessert yet, but be sure that a quinoa flour sweet something is in the works in the back of my brain.

Back to this quinoa fried rice. Like I said, I started swapping out everything for quinoa, which worked, because I’ve never really been a rice fan. I am however, an undeniable fried rice fan. It was probably the only time (other than sushi) that I actually had rice.

Close up of quinoa fried rice being stirred with a wooden spoon.

Cue me trying quinoa fried rice for the first time a few years ago. I ate it for about 4 dinners straight. If you know me, you know I’m not so big on leftovers (I get bored easily with meals) but this was the kind of dinner that you’re thinking about all day. YES, we all know that one.

Quinoa fried rice on a wooden spoon with a skillet of quinoa rice in the background.

Back then I used to eat meat, BUT great news: this works as both a side dish AND a main dish thanks to the 7.1 grams of protein in each side serving. Double that for a main dish and you’re having 14.2 grams of protein my friends!

P.S., just like regular fried rice, using day old cooked quinoa is crucial to flavour and texture.

This entire recipe is really filling, delicious, and will make your weekly cook list after the first bite. I actually have some frozen right now because yup, it freezes well also. You now understand my apology for not sharing this early. We can still be friends, right?

Close up of quinoa fried rice in a white bowl.

P.S. Here are some of the items I used to make this recipe if you’d like to use them too:

| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |

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This Quinoa Fried Rice tastes just like regular fried rice except it's even better! Great texture, fantastic flavor, and it only takes 15 minutes to make! via https://jessicainthekitchen.com

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Quinoa fried rice in a white bowl with chopsticks on the side.

Quinoa Fried Rice

Servings: 6 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
This Quinoa Fried Rice tastes just like regular fried rice except it's even better! Great texture, fantastic flavor, and it only takes 15 minutes to make!
5 (from 3 ratings)
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Ingredients

Quinoa Fried Rice

  • 2 eggs, beaten
  • 2 teaspoons coconut oil
  • 3 cups cooked quinoa, made one day ahead of time
  • 1 large carrot, shredded
  • 4 cloves garlic, minced
  • 1/2 cup frozen peas
  • 3 tablespoon liquid aminos
  • 2 tablespoons rice wine
  • 2 tablespoons green onions, plus more for garnish

Instructions 

Quinoa Fried Rice

  • In a pan over medium heat, add one teaspoon coconut oil. Add in the eggs and scramble slightly with a pinch of salt and pepper (optional), until barely cooked. Remove from pan into a bowl and set aside.
  • Increase heat to high hat and add the other teaspoon of coconut oil and the cooked quinoa. Stir quinoa while sizzling until it begins to brown a bit, after a few minutes.
  • Reduce heat to medium-high and add in the carrots, garlic, frozen peas, liquid aminos and rice wine. Stir to combine, and allow to cook for about 8 minutes until carrots have softened and everything is combined.
  • Add in the eggs and green onions, stir to combine, and remove from heat. Add more green onions for garnish if you desire.
  • Serve immediately and enjoy! If not serving immediately, allow to cook then store in an air-tight tupperware container. Enjoy!

Notes

  1. This recipe is vegetarian and gluten free.
  2. TO MAKE VEGAN
  3. Use a vegan egg substitute or leave the eggs out. You can add pressed tofu instead and sear first to keep up the protein content of the recipe.
  4. HOW TO STORE
  5. You can store this quinoa fried rice once it has cooled completely in an airtight tupperware container in the fridge for 3 days. Alternatively, you can store it flat in a freezer-safe zipped bag. It should last a few weeks to even a month in the freezer.
Calories: 173kcal, Carbohydrates: 24g, Protein: 8g, Fat: 5g, Saturated Fat: 2g, Cholesterol: 55mg, Sodium: 516mg, Potassium: 249mg, Fiber: 4g, Sugar: 2g, Vitamin A: 1890IU, Vitamin C: 6mg, Calcium: 34mg, Iron: 2mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Cuisine: American, Asian
Course: Side Dish
Author: Jessica Hylton