Quinoa fried rice offers a nutritious, flavorful alternative to traditional fried rice. This quick stir-fry swaps in cooked quinoa for rice, delivering a light, protein-rich base that soaks up the savory flavors of garlic, scallions and soy. It works perfectly as a side dish, but easily becomes a complete meal when you add chicken, shrimp, beef or tofu.
Quinoa Fried Rice
Make a batch of cooked quinoa ahead of time and store it in the refrigerator or freezer for easy weeknight meals. Cold, day-old quinoa is ideal for frying because the grains separate more easily and achieve better texture in the pan. This recipe is simple, fast and adaptable: use what you have on hand, adjust the vegetables and seasonings to taste, and add your preferred protein if you want a heartier main dish.
Below you’ll find the ingredient list, step-by-step instructions, nutrition information and practical tips for variations, storage and serving ideas to help you make the best quinoa “fried rice.”
Ingredients
- 4 cups cooked quinoa
- 8 scallions, chopped
- 4 cloves garlic, minced
- 2 red bell peppers, diced small
- 1 tomato, diced small
- 2 tablespoons low-sodium soy sauce (or gluten-free tamari)
- 2 teaspoons vegetable oil
- Cooking spray or a little extra oil for the pan
- 3 large egg whites, beaten
- 1 whole large egg, beaten
- Salt, to taste
Instructions
- Heat a nonstick wok or large skillet over medium-high heat. Lightly spray the pan or coat with a small amount of oil. Add the beaten egg whites and the whole beaten egg with a pinch of salt. Cook, stirring gently, until set, about 1–2 minutes. Remove the cooked egg and set aside.
- Add the remaining 2 teaspoons of vegetable oil to the wok and return to medium-high heat. Stir in the chopped scallions, diced red peppers and minced garlic. Sauté for about 1 minute, until the vegetables soften and become fragrant.
- Add the diced tomato and cook briefly, then add the cooked quinoa to the pan. Toss and stir to combine the quinoa with the vegetables, breaking up any clumps so the grains separate.
- Drizzle the soy sauce evenly over the quinoa and stir thoroughly so the sauce is distributed. Continue to stir-fry for a few minutes to heat everything through and allow the flavors to meld.
- Return the cooked scrambled egg to the pan and mix it into the quinoa. Taste and adjust seasoning with additional soy sauce or a pinch of salt if needed. Stir for another 30 seconds and remove from heat.
- Serve immediately while hot. Garnish with extra scallions or a drizzle of toasted sesame oil if desired.
Prep and Cook Time
Prep: 5 mins | Cook: 10 mins | Total: 15 mins
Yield & Serving Size
Yield: 5 servings • Serving size: 1 cup
Nutrition (per serving)
Calories: 252.3 kcal • Carbohydrates: 39 g • Protein: 11.7 g • Fat: 6.3 g • Fiber: 5.6 g
Tips & Variations
- To make this a complete main course, add cooked chicken, shrimp, thinly sliced beef or pan-fried tofu. Stir the protein in at the end to heat through.
- Swap vegetables according to seasonality or preference—peas, carrots, snap peas, mushrooms or zucchini all work well.
- For extra flavor, add 1 teaspoon of toasted sesame oil at the end of cooking or a splash of rice vinegar for brightness.
- For a lower-sodium version, use reduced-sodium tamari or omit the soy sauce and season with a mix of lemon juice and herbs.
- To make it vegan, omit the eggs and stir in firm tofu crumbles or a plant-based egg alternative.
Storage
Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat gently on the stovetop with a splash of water or broth to maintain moisture, or microwave covered until warmed through. Cooked quinoa freezes well—store in freezer-safe containers for up to 2 months; thaw in the refrigerator before reheating and finishing the stir-fry if you plan to prepare ahead.
Serving Suggestions
This quinoa fried rice pairs nicely with grilled or roasted vegetables, a simple green salad, or as a side to Asian-inspired entrees. Top with toasted sesame seeds, chopped cilantro or a wedge of lime for added color and flavor.
Final Notes
Quinoa fried rice is an easy, adaptable recipe that’s perfect for using leftover quinoa and fresh vegetables. It’s quick to make, satisfying and a great way to add more whole grains and protein to your meals. If you tried this recipe, consider rating it or jotting down a note about any changes you made so you can recreate your favorite version next time.