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Close-up overhead shot of vibrant Vegetable Quinoa Fried Rice with peas, carrots, and scrambled egg in a white skillet.

Vegetable Quinoa Fried Rice

This recipe offers the familiar taste of traditional fried rice but uses protein-rich quinoa instead of white rice. It is a quick and satisfying meal option.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Course: Dinner
Cuisine: Asian Inspired
Ingredients Equipment Method Notes

Ingredients
  

For the Fried Rice
  • 3 tablespoons butter divided
  • 2 eggs whisked
  • 2 medium carrots peeled and diced
  • 1 small white onion diced
  • 1/2 cup frozen peas
  • 3 cloves garlic minced
  • to taste salt and pepper
  • 4 cups cooked and chilled quinoa see instructions for cooking quinoa
  • 3 green onions thinly sliced
  • 3-4 tablespoons soy sauce or more to taste
  • 2 teaspoons oyster sauce optional
  • 1/2 teaspoon toasted sesame oil

Equipment

  • Large skillet
  • Spatula

Method
 

  1. Heat 1/2 tablespoon of butter in a large skillet over medium-high heat until melted. Add egg, and cook until scrambled, stirring occasionally. Remove egg, and transfer to a separate plate.
  2. Add an additional 1 tablespoon butter to the pan and heat until melted. Add carrots, onion, peas and garlic, and season with a generous pinch of salt and pepper. Saute for about 5 minutes or until the onion and carrots are soft.
  3. Increase heat to high, add in the remaining 1 1/2 tablespoons of butter, and stir until melted. Immediately add the cooked quinoa, green onions, soy sauce and oyster sauce (if using), and stir until combined.
  4. Continue stirring for an additional 3 minutes to fry the quinoa. Then add in the eggs and stir to combine. Add the sesame oil, stir to combine, and remove from heat.

Notes

This recipe works best when you use quinoa that has been cooked and fully chilled. Cold quinoa fries better in the pan.

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