Fried RiceAsian FusionEasy

Egg Fried Quinoa with Carrots and Peas

Name: Egg Fried Quinoa with Carrots and Peas
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Cuisine: Asian Fusion
Ingredients: 3 cups (450 g) cooked quinoa, chilled and broken into individual grains, cooked, cooled, and refrigerated so grains are separated and dry; 3 whole large eggs, room temperature, lightly beaten with a pinch of salt; 2 tablespoons (30 ml) vegetable oil or neutral cooking oil; 1 cup (150 g) carrots, small dice, peeled and cut into ¼-inch cubes (about 2 medium carrots); 1 cup (150 g) frozen peas, thawed at room temperature (no cooking needed); 3 tablespoons (45 ml) low-sodium soy sauce; 1 teaspoon (5 ml) dark sesame oil; 2 cloves (6 g) garlic, minced, peeled and minced (about 1½ teaspoons); 1 teaspoon (5 g) fresh ginger, minced, peeled and minced (about ½-inch piece); 2 whole (20 g) scallions (green onions), sliced, white and light green parts sliced into thin rounds; dark green reserved for garnish; pinch white pepper, ground

From the MyKitchenBank Kitchen

A quick, protein-packed stovetop dish that transforms cooked quinoa into a restaurant-quality fried grain using the high-heat sear method. Fluffy eggs, bright vegetables, and a savory soy glaze create a satisfying meal in under 20 minutes. Perfect as a light main course or hearty side dish.

Prep: 10 min
Cook: 12 min
Total: 22 min
Makes: 4 servings (about 1½ cups each)

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Ingredients

4 servings

3 cups (450 g) cooked quinoa, chilled and broken into individual grains, cooked, cooled, and refrigerated so grains are separated and dry
3 whole large eggs, room temperature, lightly beaten with a pinch of salt
2 tablespoons (30 ml) vegetable oil or neutral cooking oil
1 cup (150 g) carrots, small dice, peeled and cut into ¼-inch cubes (about 2 medium carrots)
1 cup (150 g) frozen peas, thawed at room temperature (no cooking needed)
3 tablespoons (45 ml) low-sodium soy sauce
1 teaspoon (5 ml) dark sesame oil
2 cloves (6 g) garlic, minced, peeled and minced (about 1½ teaspoons)
1 teaspoon (5 g) fresh ginger, minced, peeled and minced (about ½-inch piece)
2 whole (20 g) scallions (green onions), sliced, white and light green parts sliced into thin rounds; dark green reserved for garnish
pinch white pepper, ground

Equipment (4)

12-inch skillet or wok
Medium mixing bowl
Fork or whisk
Wooden spoon or silicone spatula

Steps

Before you start

Quinoa must be cooked and cooled to room temperature (ideally refrigerated overnight so grains stay separate)
Have all ingredients prepped and within arm's reach—this cooks quickly once you start
Use a large skillet or wok (12-inch minimum) so vegetables and quinoa cook evenly without crowding

1
Scramble and set aside eggs
- Heat 1 tablespoon (15 ml) of oil in the 12-inch skillet over medium-high heat for 1 minute.
- Pour in the beaten eggs and let them sit undisturbed for 15 seconds so they begin to set.
- Scramble gently with a wooden spoon, breaking them into small, fluffy curds (2–3 minutes total).
- Transfer to a clean plate and set aside.
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Ready when: Eggs are just cooked through and still slightly moist; they'll continue to firm as they cool
Tip: Don't overcook the eggs—they'll dry out as they sit and when mixed back in. Remove them while still slightly creamy.
2
Sauté aromatics and vegetables
- Add the remaining 1 tablespoon (15 ml) oil to the same skillet and let it heat for 30 seconds over medium-high heat.
- Add the minced garlic and ginger, stirring constantly for 30 seconds until fragrant.
- Add the diced carrots and cook, stirring occasionally, for 3 minutes until they begin to soften and the edges turn light golden.
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Ready when: Carrots are tender-crisp and edges are lightly caramelized; garlic and ginger smell fragrant and toasted
Tip: Mince garlic and ginger as finely as possible so they release their aromatic oils and distribute evenly.
3
Add quinoa and peas
- Add the chilled cooked quinoa and the thawed peas to the skillet.
- Stir frequently for 2–3 minutes, breaking up any clumps of quinoa with the spoon.
- The mixture should smell nutty and the quinoa will warm through and begin to show light golden edges where it touches the hot pan.
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Ready when: Quinoa is heated through and some grains are lightly browned; peas are warm and evenly distributed
Tip: Use a cold quinoa—warm grains will clump and steam rather than fry. Cold, dry grains separate and fry crispy.
4
Season and finish
- Pour the soy sauce and sesame oil over the quinoa mixture.
- Toss everything together for 30 seconds until the sauce is evenly distributed.
- Add the white pepper to taste (start with a pinch).
- Return the scrambled eggs to the skillet along with the sliced scallion whites and light greens, tossing gently to combine (about 1 minute total).
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Ready when: All ingredients are evenly combined, fragrant with soy and sesame, and heated through
Tip: Add the eggs last so they don't break apart further from over-stirring. A gentle toss is enough.
5
Plate and garnish
- Divide the fried quinoa between four bowls or plates.
- Scatter the reserved dark green scallion tops over each serving.
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Tip: Serve immediately while steam is rising—the warmth keeps everything at its best texture and flavor.

Good to know

Tips

Cold, dry cooked quinoa is key—it won't clump or steam. If your quinoa is warm or wet, spread it on a plate to cool and dry before cooking. Overnight refrigeration is ideal.
Toast the garlic and ginger in oil before adding the quinoa. This blooms their aromatic compounds and prevents raw harshness.
Don't skip the white pepper—it's subtle but adds a warm, slightly floral note that rounds out the savory soy flavor. Black pepper is too harsh here.
For extra protein, add ½ cup diced firm tofu, cooked shrimp, or diced rotisserie chicken in step 4 with the eggs. No need to adjust other ingredients.

Make ahead

Quinoa can be cooked up to 2 days ahead and refrigerated in an airtight container. All vegetables can be prepped and stored separately up to 4 hours ahead. Assemble and cook just before serving for the best texture.

Storage & reheating

Leftover fried quinoa keeps in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F (175°C) oven for 8–10 minutes, stirring halfway through, or in a skillet over medium heat with a splash of water. Do not freeze—the egg texture will suffer.

Substitutions

cooked quinoa, chilled and broken into individual grains → cooked millet or brown rice. Use the same weight; both have a similar texture when cold and fry beautifully. Brown rice is slightly nuttier.
frozen peas → frozen corn or diced bell pepper. Both add sweetness and color. Add corn in step 3 or bell pepper with the carrots in step 2 for better texture.
dark sesame oil → a few drops of chili oil (optional). Skip sesame oil entirely or replace with chili oil if you prefer heat over nuttiness. Use only ½ teaspoon to avoid overpowering.
low-sodium soy sauce → tamari or coconut aminos. Use the same amount for a gluten-free version. Tamari is identical in flavor; coconut aminos are slightly less salty.