I love making this Quick Quinoa Fried Rice Recipe also know as Quinoa Stir-Fry. It’s the perfect dinner option as you can make this Quinoa Fried Rice recipe in less than 30 minutes. This recipe incorporates the airy texture of quinoa and I like to add traditional stir-fry ingredients such as peas, eggs, onions, and carrots to give the dish an authentic fried rice flavor. Also if you’re looking for recipes that are vegetarian, this Quick Quinoa Fried Rice is a great option. Feel free to add grilled shrimp or chicken for extra protein as another variation to this Quinoa Stir-Fry.
Other Recipes Similar to Quick Quinoa Fried Rice:
Healthy Chicken Fried Rice Recipe
Asian Turkey Lettuce Wraps | Low Carb
Southwest Vegetarian Burrito Skillet
Mexican Black Bean Quinoa Salad
Ingredients You Will Need to Make Quinoa Fried Rice:
Low-sodium chicken broth (or vegetable broth)
Quinoa, rinsed
Extra virgin olive oil
Toasted sesame oil
Minced garlic
Carrots, shredded
Frozen peas
Green onions, minced
Eggs
Less-sodium soy sauce
Salt
Black pepper
How to Make Quinoa Fried Rice:
Heat a medium saucepan over high heat, and add the chicken broth and the quinoa. Bring to a boil, then reduce the heat to low. Cover and cook for 13-15 minutes until the quinoa is cooked.
Remove the quinoa from the heat and let stand for 5 minutes; uncover and fluff with a fork. Meanwhile, heat the oils in a large, deep skillet on medium heat. Add the garlic, carrots, peas and ½ of the green onions and “stir fry” until vegetables are tender, about 3-5 minutes.
Push the vegetable mixture to the outside edges of the skillet to open up the center. Crack the eggs into the center of the skillet and scramble with a wood spoon.
When the eggs are cooked through, combine with the vegetables and stir in the soy sauce, salt, and pepper to taste.
Quinoa Fried Rice
Ingredients
- 2 cups low sodium chicken broth
- 1 cup quinoa, rinsed
- 2 tsp extra virgin olive oil
- 1 tsp toasted sesame oil
- 1 tbsp minced garlic
- 1 cup carrots, shredded
- 1 cup frozen peas
- 3 green onions, thinly sliced
- 2 eggs
- 2 tbsp less-sodium soy sauce
- salt, to taste
- black pepper, to taste
Instructions
- Heat a medium saucepan over high heat, and add the chicken broth and the quinoa. Bring to a boil, then reduce the heat to low. Cover and cook for 13-15 minutes until the quinoa is cooked.
- Remove the quinoa from the heat and let stand for 5 minutes; uncover and fluff with a fork.
- Meanwhile, heat the oils in a large, deep skillet on medium heat. Add the garlic, carrots, peas and ½ of the green onions and "stir fry" until vegetables are tender, about 3-5 minutes.
- Push the vegetable mixture to the outside edges of the skillet to open up the center. Crack the eggs into the center of the skillet and scramble with a wood spoon.
- When the eggs are cooked through, combine with the vegetables and stir in the soy sauce, salt, and pepper to taste.
Notes
Nutrition
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