Description
A cozy weeknight delight, this Easy Quinoa Fried Rice is packed with flavors, vibrant vegetables, and wholesome ingredients, making it the perfect comfort food.
Ingredients
Scale
- 1 cup quinoa (2 1/2 – 3 cups cooked quinoa)
- 2 cups water (or chicken stock)
- 1 1/2 Tbsp coconut oil, divided
- 2 eggs
- 1/2 chopped onion
- 2 garlic cloves, pressed
- 2 cups frozen vegetable mix, thawed
- 3 scallions, chopped
- 1/2 tsp fresh ginger, minced (or 1/4 tsp dry)
- 1/4 tsp red pepper flakes (optional)
- 2–3 Tbsp soy sauce
- 1 Tbsp stir fry sauce or teriyaki
- 1 tsp sesame oil
Instructions
- Rinse the quinoa 2-3 times with cold water. In a deep large skillet, combine water (or chicken stock) and quinoa, and bring it to a boil. Then reduce to a simmer. Cook until the liquid is absorbed (about 15 minutes). Opt for seasoning with salt, if desired. Fluff with a fork and chill for at least 1 hour or overnight.
- Heat a wok or sauté pan over high heat and add 1/2 Tbsp of coconut oil. Once melted, add the eggs. Allow them to cook for 30 seconds, then scramble them until set. Transfer to a clean plate.
- Return the wok to the heat, lowering it to medium-high. Add the remaining coconut oil and onion. Sauté for 1 minute, stirring frequently until fragrant.
- Toss in the pressed garlic, thawed vegetable mix, half of the chopped scallions, minced ginger, and red pepper flakes (if using). Cook for 3 more minutes, stirring frequently, until the veggies are tender.
- Add the fluffed quinoa and the remaining 1/2 Tbsp of coconut oil to the pan. Stir-fry everything together for 1 minute to combine.
- Pour in the soy sauce, stir fry (or teriyaki) sauce, and sesame oil. Mix well so that every bite is infused with flavor.
- Fold in the scrambled eggs and stir again until everything is harmoniously combined.
- Top with the remaining chopped scallions for a burst of freshness and color.
Notes
Feel free to customize with your favorite proteins or vegetables. This dish is great for meal prep and can be stored in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 0mg