Hey friends!
Want to whip up a meal that’s both healthy and super tasty? You’re in the right spot!
Today, I’m excited to share my quinoa fried rice recipe.
It’s packed with flavor, colorful veggies, and is a fantastic way to use up leftovers.
Plus, it’s quick to make and oh-so-satisfying.
Let’s dive in and get cooking!
Ingredient Substitutions
Quinoa can be replaced with cauliflower rice for a low-carb option. Process cauliflower florets in a food processor until rice-like, then sauté briefly before using. This substitution reduces carbohydrates and calories while adding fiber and nutrients.
Butter can be swapped with coconut oil or avocado oil for a dairy-free alternative. Use the same amount as called for in the recipe. These oils provide healthy fats and maintain the dish’s richness.
Soy sauce can be substituted with coconut aminos or tamari for those avoiding soy or gluten. Use slightly less coconut aminos as it’s sweeter than soy sauce, or an equal amount of tamari. Both options provide a similar umami flavor profile while accommodating dietary restrictions.
| Preparation Time | 10-15 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 20-30 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 700-800
- Protein: 25-30 g
- Fat: 30-35 g
- Carbohydrates: 90-100 g
Ingredients
For the scrambled egg:
- 1/2 tbsp butter
- 2 eggs (whisked until just combined)
For the sauteed vegetables:
- 1/2 cup frozen peas (no need to thaw)
- black pepper (freshly ground preferred)
- 1 small onion (diced into 1/4-inch pieces)
- salt
- 3 garlic cloves (freshly minced for best flavor)
- 2 medium carrots (finely diced for even cooking)
- 1 tbsp butter (I like Kerrygold unsalted butter for this)
For the quinoa fried rice:
- 3 green onions (sliced, white and green parts separated)
- 1/2 tsp toasted sesame oil (I use Kadoya brand for its rich aroma)
- 2 tsp oyster sauce (optional, adds depth of flavor)
- 4 cups cooked quinoa (ensure it’s completely cooled to prevent stickiness)
- 1 1/2 tbsp butter
- 3 to 4 tbsp soy sauce (start with 3 tbsp and add more to taste)
Step 1: Scramble the Egg
Heat 1/2 tablespoon of butter in a large skillet over medium-high heat until melted.
Crack an egg into the skillet and cook it until scrambled, stirring occasionally to create soft curds.
Once cooked, remove the scrambled egg from the skillet and transfer it to a separate plate.
Step 2: Saute Vegetables
Add an additional 1 tablespoon of butter to the same skillet and heat until melted.
Add diced carrots, chopped onion, peas, and minced garlic to the skillet.
Season the mixture with a generous pinch of salt and pepper.
Saute the vegetables for about 5 minutes, or until the onion and carrots soften.
Step 3: Fry the Quinoa
Increase the heat to high and add the remaining 1 1/2 tablespoons of butter.
Stir until the butter is completely melted.
Quickly add the cooked quinoa, sliced green onions, a splash of soy sauce, and oyster sauce (if using).
Stir everything until well combined, and continue frying the quinoa for an additional 3 minutes, stirring regularly to prevent it from sticking to the pan.
Step 4: Combine with Egg and Add Sesame Oil
Reintroduce the scrambled eggs back into the skillet and stir everything together until well combined.
Add a drizzle of sesame oil, stir it in, and then remove the skillet from heat.
Step 5: Serve and Enjoy
Transfer the warm quinoa fried rice to serving plates or bowls.
Serve it immediately as a delicious and wholesome meal.
Enjoy the medley of flavors and textures in every bite!
