Quinoa Fried Rice
Day-old quinoa wok-fried with egg, peas, and soy — fried rice logic, extra protein.
Ingredients
- 200 g Quinoa
- 2 Egg
- 2 Scallions
- 2 cloves Garlic
- 2 tbsp Soy sauce
- 2 tbsp Neutral oil
- 100 g Frozen peas (optional)
- 1 Carrot (optional)
- 1 tsp Toasted sesame oil (optional)
Method
- Rinse the quinoa, then simmer it in twice its volume of water in a covered saucepan over low heat until the grains uncurl, about 15 minutes.
- Spread the cooked quinoa on a tray to cool and dry out (or use day-old quinoa).
- Dice the carrot, slice the scallions keeping whites and greens separate, and mince the garlic.
- Scramble the beaten eggs in a little neutral oil in a wok over medium heat until just set, then set them aside.
- Stir-fry the carrot, peas, garlic, and scallion whites in the rest of the oil over high heat until the carrot softens, about 3 minutes.
- Add the dried quinoa and soy sauce and fry, pressing into the wok, until it crackles, about 4 minutes.
- Fold the scrambled egg back into the quinoa until evenly mixed.
- Drizzle with sesame oil and scatter the scallion greens to serve.
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About Quinoa Fried Rice
Quinoa fried rice applies the logic of Chinese fried rice to cooked quinoa, swapping the grain but keeping the technique: a hot wok, scrambled egg, and quick-cooking vegetables tossed over high heat. The key, borrowed straight from good fried rice, is dry grains — quinoa spread on a tray to cool or, better, cooked the day before — so the little spirals fry and separate instead of steaming into a clump. Scrambling the egg first and setting it aside, then stir-frying carrot, peas, garlic, and scallion whites before the quinoa goes in, keeps each component distinct rather than mushy.
What you get is a savory, faintly nutty skillet dish with more protein and fiber than a rice version, since quinoa brings both to the table. The peas and carrot add sweetness and color, the egg lends richness, and soy sauce with a finishing drizzle of toasted sesame oil delivers the umami and aroma that make it taste like proper takeout. It comes together in about twenty-five minutes and works equally as a fast lunch or a light dinner, and it is endlessly adaptable — a good way to clear the crisper drawer or use up leftover grains. Vegetarian as written, it is filling without being heavy.
Quinoa Fried Rice: frequently asked questions
How many calories are in Quinoa Fried Rice?
A serving has about 657 calories — 25.7g protein, 78.3g carbs, 27.3g fat, 11.1g fiber. Figures are estimated from the ingredient amounts and will shift with your portions and brands.
Is it high in protein?
Each serving has about 25.7g of protein, roughly 16% of its calories.
Is Quinoa Fried Rice gluten-free?
As written, no — it contains Soy sauce. You'd need a certified gluten-free swap for that ingredient to make it gluten-free.
Do I need every ingredient to make Quinoa Fried Rice?
The core ingredients are essential, but you can leave out frozen peas, carrot, toasted sesame oil — they're optional and mainly there for extra flavor or finish.
How many servings does Quinoa Fried Rice make?
This recipe makes 2 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.