Vegan Fried Rice with Quinoa
By Jessica Hylton -
- Updated
This Vegan Fried Rice with Quinoa is perfect for meal prep and even includes vegan eggs! It tastes just like regular fried rice, except it’s healthier, loaded with much more nutrients and foolproof!
This dish features all your favourite fried rice additions and then some. A couple of years ago, I made a healthy quinoa fried rice on the blog after Gav and I enjoyed it for months. It became a staple in our household. After we became vegan, we still made it, but sans eggs. One day Gav decided to make it with one of those vegan egg replacements and fell in love with it all over again. Since I wanted to ensure that it was completely accessible to everyone, I decided to make a new version using our favourite – tofu scramble!
I’ve gone around the world and back with vegan scrambled egg replacements and tofu scramble is still my favourite. The colour is spot on and I love not only the flavour that it adds, but also the protein. I’m not going to say it’s IDENTICAL to eggs, but in a dish like quinoa fried rice, it’s very very close.
It’s actually shocking how much this tastes like regular fried rice. Just like regular fried rice, using day old cooked quinoa is crucial to flavour and texture. In terms of other healthy swaps, we also used liquid aminos instead of soy sauce. I like the reduced sodium and calories, but feel free to use whichever you want.
Don’t forget to make this dish yours. Add some vegan chicken, or anything you usually add to your fried rice. You can have this as a side or even an entire meal, it’s completely to you!
This Vegan Quinoa Fried Rice is:
- really filling
- delicious
- super nutritious (hello Vitamin A, Vitamin C, Iron, Magnesium et al)
- Meal preppable
- Freeze really well
Eat up and enjoy so much friends!
Vegan Quinoa Fried Rice
This Vegan Quinoa Fried Rice is perfect for meal prep and even includes vegan eggs! It tastes just like regular fried rice, except it’s healthier, loaded with much more nutrients and foolproof!
Ingredients
- 1 cup tofu scramble
- 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
Instructions
- In a pan over medium high heat, add one teaspoon coconut oil and add the cooked quinoa. Stir quinoa while sizzling until it begins to brown a bit, after a few minutes.
- Reduce heat to medium 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 tofu scramble 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
Nutrition
Calories: 186kcal | Carbohydrates: 25g | Protein: 10g | Fat: 5g | Saturated Fat: 2g | Sodium: 497mg | Potassium: 229mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1811IU | Vitamin C: 6mg | Calcium: 77mg | Iron: 2mg
by Jessica
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Sounds delicious..can’t wait to make this!
Thank you so much Heather! We hope you enjoy it when you try it!!
Looks delish!! I’m want to make this as part of my meal prep for this week, but I’m a little confused by the instructions. Step 1 says to cook the quinoa on medium and then in Step 2 it says to REDUCE to medium-high. Should it be the other way around, or do we start at “high”?
Hi Renee,
Thank you so much! You’re so right it’s the other way around! MEDIUM HIGH to MEDIUM! I’m going to go fix that now – I hope you enjoy so much!
Made this twice in three days because it is so delicious I had it for every meal of the day. Just like my Dad used to make (but with rice as we didn’t know about quinoa decades ago). The combo of your tofu scramble recipe and the simple yet perfect combo of ingredients for the rice is the kind of comfort food I need. Thank you for this healthy and flavorful recipe!
We’re so happy that you enjoyed this recipe MJ! Thank you so much for reading and leaving such a nice comment!
This was quite tasty & quick for a weeknight dinner. Used leftover quinoa & tofu scramble (my favorite recipe -Robin Robertson’s skillet scramble- but I plan to try yours next) and the only addition I made this time was a handful of cashews. Oh, that reminds me, the sheet pan fried rice on your site is another big hit in my house— I’ve made it a bunch of times and always enjoyed it. I like how both recipes are not fussy (and lend themselves to using up veggies) but very flavorful. Thanks again!