Quinoa Fried Rice (VIDEO)

Preparation 5 min Cook Time 10 min


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Add in the eggs and green onions, stir to combine, and remove from heat. Add more green onions for garnish if you desire.
  5. Serve immediately and enjoy! If not serving immediately, allow to cook then store in an air-tight tupperware container. Enjoy!


Recipe Notes

  1. This recipe is vegetarian and gluten free.
  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.
  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.
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