Try swapping out traditional rice for quinoa in this easy quinoa fried “rice” recipe! It’s amazingly flavorful and delicious, and only takes about 15 minutes to make.
A year ago I shared my hands-down, all-time, better-than-the-restaurant, finally-perfected, FAVORITE fried rice recipe. Readers have made it hundreds of time since and love it. I have made it countless times ever since and love it. Let’s be real — the world loves some good fried rice.
But last week when a cold and stressful day hit and all I was craving a bowl of rice, a tiny problem popped up: no rice in the casa.
Argh. So I scavenged my pantry and decided to try subbing in the next closest thing: quinoa.
Game changer.
Quinoa Fried Rice Recipe | 1-Minute Video
I probably shouldn’t have been surprised by this one. I regularly sub in rice and farro for quinoa in recipes that call for rice, and know that it is usually a great swap. But this was fried rice that we’re talkin’ about here. The holy grail of rice dishes, in my book. Very, very rice-ish.
Still, it was rainy out and I didn’t want to traipse across the neighborhood to my Chinese restaurant. So quinoa it was.
I whipped up a batch of quinoa, made using veggie stock (my favorite). Then in order to speed up the chilling process (essential for making fried rice), I spread it out on a baking sheet and popped it in the refrigerator for 15 minutes. Meanwhile, I chopped and sauteed my veggies and garlic, and got things rolling. Then finally added in the chilled quinoa and the remainder of the ingredients, sauteed in lots of butter over high heat (my secret to fried rice).
The result?!
Well, honestly, the result was the best compliment I could pay to this dish:
It tasted just like fried rice!!!
Again, this probably should not have come as any sort of surprise. But after finally landing on my perfected recipe for fried rice, I was a little shocked that quinoa could swoop in so stealthily and carry the dish. But it did! And it was just as delicious and comforting and satisfying as the original, but made a bit healthier with the addition of protein-packed quinoa.
Win = win.
Look out rice, I’m totally making this again.
Quinoa Fried "Rice"
Ingredients
- 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
- salt and pepper
- 4 cups cooked and chilled quinoa (*see instructions here for how to cook 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
Instructions
- 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.
- 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. 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. 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.
- Serve warm.
Did you make this?Let me know how it turned out in the comments below!
I’ve been making this for 2 years, and I love it! So many people ask for the recipe- it’s amazing :)
This is the first time I was successful making fried quinoa. This recipe was simple and easy to follow.
I love it and will be making it again.
Yummy!
I made this because my husband and I are trying to eat an anti-inflammatory diet. This was YUM. It’s going on our permanent menu. I made it even easier and threw in a frozen vegetable mix which tasted great. I didn’t have oyster sauce. I can only imagine the flavor if I had. Will get some for next time. Thanks!
This was a hit for my currently very picky 8 year old and 2 year old! We added a bit of leftover grilled chicken and it was incredibly tastey. We were all arguing to see who would get the eat the leftovers for lunch the next day!
I’ve made this countless times. I recently began adding riced cauliflower for another dimension. Delicious.
I’ve made this recipe many times and it’s perfect every time! Absolutely love it.
I just this week discovered a new way to enjoy quinoa. (Your recipe makes “New Way Number Two” and is definitely on my to-try list. Thanks!)
I make up a week’s worth of quinoa at a time and reheat as needed. I’m a big fan of roasted vegetables: cherry tomatoes, onions, bell peppers, zukes, etc.) I got my roasted veggies ready to put in my toaster oven at 400 and then prepared to reheat my quinoa in the microsave. Instead, on a whim I tossed the veggies with the cooked quinoa and roasted everything for 20 minutes. The quinoa comes out brown, crunchy and delicious. I’m seriously counting calories these days so instead of tossing with oil or butter I sprayed the roasting pan with vegetable spray, added the quinoa and vegetables in a single layer, then sprayed again. I think that helped amp up the crunch factor.
I’m thinking that toasted quinoa all by itself would be a nice addition to other dishes, especially salads.
Great recipe! Easy, quick, healthy dinner!!
You’re awesome! I honestly didn’t think this would be all that great, but the kids asked for fried rice and I didn’t feel like rice, so I comprimised with this. Not a compromise! This was so delicious! I veganized it (crumbled tofu for egg and earth balance for butter) and changed the veg a bit, for what I needed to use. Best fried rice I’ve made. I make many of your recipes, and I’ve never had one fail. Thank you :)