Quinoa Fried Rice

Name: Quinoa Fried Rice
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 3 cups (555 g) cooked quinoa, cooked, fully chilled, and fluffed with a fork to break up clumps; 3 whole (150 g) large eggs, beaten with a pinch of salt; 3 tbsp (45 ml) neutral oil such as avocado or canola; 2 medium (150 g) carrots, peeled and cut into ¼-inch (6 mm) dice; 1 cup (140 g) frozen peas, thawed under cool running water and drained; 3 cloves (9 g) garlic, minced; 1 tbsp (6 g) fresh ginger, peeled and finely grated; 4 whole (60 g) green onions, white and green parts separated, thinly sliced; 3 tbsp (45 ml) low-sodium soy sauce; 2 tsp (10 ml) toasted sesame oil; 1 tsp (5 ml) unseasoned rice vinegar; ¼ tsp (½ g) ground white pepper (or black pepper); kosher salt, to taste, plus a pinch for the eggs; 1 tsp (3 g) toasted sesame seeds (optional)

From the MyKitchenBank Kitchen

A Chinese-American-style fried rice made with fluffy, chilled quinoa instead of rice. Each grain stays separate and slightly crisp, tossed with scrambled egg, sweet peas and carrots, garlic, ginger, and a savory soy-sesame sauce. Ready in about 25 minutes if your quinoa is already cooked.

Prep: 15 min
Cook: 12 min
Total: 27 min
Makes: About 6 cups (4 servings)

Jump to recipe ♡ Save

Ingredients

4 servings

3 cups (555 g) cooked quinoa, cooked, fully chilled, and fluffed with a fork to break up clumps
3 whole (150 g) large eggs, beaten with a pinch of salt
3 tbsp (45 ml) neutral oil such as avocado or canola
2 medium (150 g) carrots, peeled and cut into ¼-inch (6 mm) dice
1 cup (140 g) frozen peas, thawed under cool running water and drained
3 cloves (9 g) garlic, minced
1 tbsp (6 g) fresh ginger, peeled and finely grated
4 whole (60 g) green onions, white and green parts separated, thinly sliced
For the sauce
3 tbsp (45 ml) low-sodium soy sauce
2 tsp (10 ml) toasted sesame oil
1 tsp (5 ml) unseasoned rice vinegar
¼ tsp (0.5 g) ground white pepper (or black pepper)
kosher salt, to taste, plus a pinch for the eggs
1 tsp (3 g) toasted sesame seeds (optional)

Equipment (5)

14-inch (35 cm) carbon steel wok or 12-inch (30 cm) large nonstick skillet
Spatula or wok spatula
Small bowl for the sauce
Fine-mesh strainer (only if cooking quinoa from scratch)
Cutting board and knife

Steps

Before you start

Use quinoa that was cooked at least 4 hours ahead (ideally the day before) and chilled uncovered or loosely covered in the fridge. Warm or wet quinoa turns mushy instead of fried.
If you are cooking quinoa from scratch, you need about 1 cup (170 g) dry quinoa, rinsed, simmered in 2 cups (475 ml) water for 15 minutes, then fluffed and fully chilled. This yields about 3 cups cooked.
Chop and measure everything before you light the burner. Stir-frying moves fast.
Mix the sauce in a small bowl first so you can pour it in all at once.

1
Mix the sauce
- In a small bowl, stir together the soy sauce, toasted sesame oil, rice vinegar, and white pepper.
- Set it next to the stove.
- Fluff the chilled quinoa with a fork, breaking up any clumps so the grains are loose.
+ Show details− Hide details
Ready when: Sauce is combined and quinoa grains are loose with no clumps.
Tip: Clumps of quinoa will steam instead of fry, so take a minute to break them up.
2
Scramble the eggs
- Heat a wok or large nonstick skillet over medium-high heat for 1 minute.
- Add 1 tablespoon (15 ml) of the oil and swirl to coat.
- Pour in the beaten eggs and let them sit for 10 seconds, then gently push and fold them for 30 to 45 seconds.
- Transfer to a plate while still slightly glossy.
+ Show details− Hide details
Ready when: Eggs form soft, large curds that are just set but still slightly moist; they will finish cooking later.
Tip: Undercook the eggs slightly. They cook again when returned to the pan and will turn rubbery if fully set now.
3
Cook the carrots
- Return the pan to medium-high heat and add 1 tablespoon (15 ml) oil.
- Add the diced carrots and the white parts of the green onions.
- Stir-fry for 3 to 4 minutes.
+ Show details− Hide details
Ready when: Carrots are bright orange, slightly softened, and can be pierced with a fork but still have a bite.
4
Add aromatics and peas
- Push the vegetables to one side.
- Add the garlic and ginger to the cleared spot and stir for 20 to 30 seconds, then mix them into the vegetables.
- Add the thawed peas and stir-fry for 1 minute.
+ Show details− Hide details
Ready when: Garlic and ginger smell fragrant and are not browned; peas are hot and bright green.
Tip: If the garlic starts to brown, lower the heat. Burnt garlic turns bitter.
5
Fry the quinoa
- Add the remaining 1 tablespoon (15 ml) oil, then the quinoa.
- Spread it out and press it against the pan.
- Let it sit undisturbed for 45 seconds, then toss and repeat for about 3 minutes total.
+ Show details− Hide details
Ready when: Quinoa is hot throughout, looks dry, and some grains are lightly toasted and pop slightly.
Tip: Resist constant stirring. Brief contact with the hot pan is what gives fried-rice flavor.
6
Sauce and finish
- Pour the sauce around the edges of the pan, not directly onto the center, and toss for 1 minute to coat evenly.
- Return the eggs, breaking them into bite-size pieces, and fold in most of the green onion greens.
- Cook 30 seconds more.
- Taste and add salt if needed.
+ Show details− Hide details
Ready when: Quinoa is evenly tan-brown, glossy, and no liquid pools in the pan.
Tip: Add salt only after tasting. The soy sauce provides much of the seasoning.
7
Serve
- Divide among four bowls.
- Top with the remaining green onion greens and the sesame seeds, if using.
- Serve immediately while hot.

Good to know

Tips

Cold, dry quinoa is the key. If your quinoa is freshly cooked, spread it on a sheet pan and refrigerate or freeze for 20 to 30 minutes.
Don't overcrowd the pan. If using a skillet smaller than 12 inches, cook the recipe in two batches.
Add protein if you like: stir in 2 cups of cooked chicken, shrimp, or diced tofu when you return the eggs.
Finish with a drizzle of chili crisp or sriracha for heat.

Make ahead

"Cook and chill the quinoa up to 3 days ahead, stored in an airtight container in the fridge. Chop the vegetables and mix the sauce up to 1 day ahead."

Storage & reheating

"Room temperature: no more than 2 hours. Fridge: up to 4 days in an airtight container. Freezer: up to 2 months in a freezer bag, flattened. Reheat in a skillet over medium heat with a teaspoon of oil for 3 to 4 minutes, stirring, or microwave covered for 1 to 2 minutes until steaming hot (165°F/74°C)."

Substitutions

low-sodium soy sauce → tamari or coconut aminos. Tamari keeps it gluten-free; coconut aminos are sweeter and less salty, so you may need extra salt.
large eggs → 1 block (14 oz/400 g) crumbled firm tofu. Pan-fry the tofu in step 2 with a pinch of turmeric and salt for a vegan version.
frozen peas → edamame or diced zucchini. Use the same amount; add zucchini with the carrots.
neutral oil such as avocado or canola → peanut oil. Gives a more traditional flavor; avoid if serving anyone with peanut allergy.