Quinoa and Egg Fried “Rice”

Quinoa behaves surprisingly well in a hot pan. Once cooked and cooled, the grains stay separate as they’re stir-fried, making them an excellent substitute for rice while adding their own slightly nutty flavor and delicate texture.

The secret to a good fried “rice” isn’t just the grain, it’s building flavor in layers. Garlic and ginger are cooked first to perfume the oil, onions become lightly sweet as they soften, and the vegetables retain just enough bite to contrast with the tender quinoa.

Scrambled eggs bring richness to the dish without overpowering it, while sesame oil is added for its unmistakable toasted aroma. Together, the ingredients create something that feels familiar while letting quinoa take center stage.

Whether you’re already a fan of quinoa or simply looking for another way to use it, this recipe proves it can be every bit as satisfying in a stir-fry as traditional rice.

INGREDIENT DETAILS

Quinoa
The foundation of the dish. Quinoa cooks into light, fluffy grains with a subtle nutty flavor that works beautifully in stir-fries.

Water
Used to cook the quinoa until tender while allowing it to absorb moisture evenly.

Neutral Oil
Used for sautéing without competing with the flavors of the other ingredients.

Sesame Oil
Adds a rich toasted aroma that gives the dish its signature fried rice character.

Fresh Ginger
Provides warmth and a bright, fresh flavor.

Garlic
Builds savory depth and becomes fragrant as it cooks.

Onion
Adds sweetness and texture while forming the flavor base of the stir-fry.

Peas
Bring sweetness, colour, and a soft pop of texture.

Carrot
Adds crunch, natural sweetness, and vibrant colour.

Eggs
Create soft, tender pieces throughout the quinoa while adding richness and protein.

Season the dish and enhance the natural flavors of every ingredient.

INGREDIENT ALTERNATIVES

Quinoa:
White, red, or tri-colour quinoa all work well.

Peas:
Corn or diced green beans can be substituted.

Carrot:
Finely diced bell peppers make a good alternative.

Neutral Oil:
Avocado, vegetable, or canola oil can be used.

Eggs:
Omit for an egg-free version.

No substitute needed for the sesame oil if you want the classic flavor.

If you enjoyed this recipe you may also enjoy my recipe for Squash & Thyme Basmati Rice

Print Recipe

Quinoa and Egg Fried “Rice”

Author: 3bcc10 Cooking Method: Ingredient Swap Recipes Courses: Main Course, Sides and Salads Recipe Keys: Corn Free Dairy Free Gluten Free Nut Free Soy Free

Difficulty: Intermediate Prep Time 15 mins Cook Time 20 mins Total Time 35 mins

Servings: 4

Description

Quinoa stands in for rice in this colorful stir-fry, creating a dish that's light, satisfying, and full of texture. Finished with eggs, vegetables, and aromatic seasonings, it's a simple way to turn cooked quinoa into something completely different.

Ingredients

Servings

• 1 ½ cups quinoa, rinsed

• 2 ½ cups water

• 1 tbsp neutral oil

• 2 tbsp sesame oil

• 2 tsp fresh ginger, grated

• 3 cloves garlic, minced

• 1 small to medium onion, diced

• 1 ½ cups peas (fresh or frozen)

• 1 medium carrot, diced

• 2 eggs

• ½ tsp black pepper

• salt to taste

Instructions

1. Place the rinsed quinoa and water in a medium saucepan. bring to a boil. Once boiling, reduce to medium heat, cover, and simmer for 12–15 minutes. Fluff with a fork, then cover and let steam off the heat for 10 minutes. For the best texture, allow the quinoa to cool slightly before stir-frying.
2. Heat the neutral oil and 1 tablespoon of the sesame oil in a large skillet or wok over medium-high heat. Add the onion and cook for 2–3 minutes, stirring frequently, until it begins to soften. Stir in the garlic and ginger and cook for another 30–60 seconds, just until fragrant.
3. Add the diced carrots and cook for 3–4 minutes, allowing them to soften slightly while still retaining a little bite. Stir in the peas and cook for another 2 minutes.
4. Push the vegetables to one side of the pan. Crack the eggs into the empty side and gently scramble them until just cooked, then mix them through the vegetables.
5. Add the cooked quinoa and the remaining 1 tablespoon of sesame oil. Toss everything together until the quinoa is evenly coated and heated through. Season with salt and black pepper to taste, stirring until everything is well combined.
6. Serve hot.

Note

Cooked, cooled quinoa stir-fries better than freshly cooked quinoa because the grains stay separate.

Rinse quinoa well before cooking to remove its natural coating, which can taste bitter.

Add cooked chicken, shrimp, tofu, or leftover vegetables to make the dish even heartier.

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheat in a skillet over medium heat with a small splash of water or a drizzle of oil.

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