This Quinoa Fried Rice Recipe is an easier, healthier version of a take out classic! Loaded with leftover quinoa, coconut oil, veggies, spices and more. Runny egg on top is optional, but highly recommended. 😉 Gluten free. Dairy free. Can be vegan!
Thanks to Bob’s Red Mill for sponsoring today’s post! We ♡ them so much.
Sometimes simple is best.
Today’s quinoa fried rice recipe was supposed to be something t.o.t.a.l.l.y. different.
It was going to be this flavor bomb of a recipe loaded with a quinoa base, loads of veggies, twenty five addtional add ins, and a sauce made with no less than one million . . . and one ingredients. 🤦♀️🤦♀️🤦♀️
The thing is, it was too complicated of a recipe for this blog (*ahem* Show Me the Yummy: EASY Recipes for Yummy Food), the sauce was kiiiiinda gloopy, it was s.u.p.e.r. ugly, and it didn’t even taste THAT good.
I tried to make it work for like 30 minutes, because I reeeeeeally wanted to make it work, before I realized, you know what, it’s just not a good recipe <– lolololol.
And that, my friends, is how quinoa fried rice was born.
I got to keep those Asian flavors I was really craving. Plus it’s still a total flavor bomb (it’s kind of amazing, because it’s so darn simple), but this recipe is sooo much quicker and easier than the Thai concoction I was trying to make happen AND I got to put a runny egg on it, which is what I really wanted, because runny eggs are life.
If you’re looking for an easy, flavor bomb, meatless, dairy free, gluten free, can be vegan, healthy recipe, then what are you waiting for?!
Let’s make some quinoa fried rice!
Now, I am definitely not the first person to make quinoa fried rice, but here’s what I did to make it even more delicious!
Coconut oil <– A lot of people use butter, but coconut oil is a healthier choice AND I love the subtle flavor it adds. We use just a teeny tiny touch today. 🙂
Healthy add ins <– onion, garlic, carrot, ginger, sriracha, soy sauce, seasoned rice vinegar,
peas edamame. Today I used edamame instead of traditional peas, because
- That’s all I had on hand. 😉
- Edamame: fewer carbs and more protein per serving than peas! Since we’re keeping this recipe meatless, I wanted to add as much protein as possible.
- Edamame tastes better. I mean. Come on. I know you’re with me!
Quinoa <– you can’t use just ANY quinoa, you need the best, which is why, today, I’m using Bob’s Red Mill Organic Quinoa! We’re continuing our partnership with them this year and we couldn’t be happier! We truly believe in every quality product they make. <3 Their quinoa, which is loaded with protein and fiber, is just one example. 🙂
Runny egg <– now, if you’re vegan, you can TOTALLY leave this off and maybe you could top the quinoa fried rice with tofu or another vegan protein source. BUT. If you DO eat eggs, I highly highly HIGHLY recommend adding the egg. Most fried rice recipes will scramble the eggs into the rice, but I personally love the flavor and texture that a runny egg adds to this dish.
Trust me. 🙂 Your mind will literally be blown. 😉
Now that you have a breakdown of what’s going on, let’s actually make some quinoa fried rice!
You’ll start by making Bob’s Red Mill Organic Quinoa. Broth + quinoa. Cook it together until fluffy, then chill in the fridge.
I’d highly recommend making this the day before if possible. The quinoa needs to be cold to give it that classic fried rice-ness. If you CAN’T make this the day before, just spread the quinoa out on a baking sheet and stick it in the freezer for 15-ish minutes.
Next, you’ll melt just a teaspoon of coconut oil in a large saute pan. Add in some diced onion and carrot and cook until tender.
Then, you’ll stir in edamame, ground ginger, sriracha, and garlic.
Melt another teaspoon of coconut oil in the pan then add in the cold quinoa, soy sauce, and rice vinegar. You don’t typically see vinegar in a fried rice recipe, but it gives this dish just a little extra somethin’ somethin’.
Let everything cook together for another few minutes and you’re done! All that’s left is to top the quinoa fried rice with a nice, gooey, warm runny egg. 🙂
Are you drooling yet?
I absolutely LOVE the texture quinoa gives this fried “rice” and you can’t beat the textures from the carrot and edamame. Don’t forget about the subtle ginger, spice from sriracha, slight tang from the rice vinegar, and of course, that runny egg.
Quick. Easy. Flavor bomb. Healthy.
Who’s ready for some quinoa fried rice?!
Should I make more recipes using quinoa? Show Me the Yummy!
- 2 cups vegetable broth
- 1 cup Bob’s Red Mill Organic Quinoa uncooked
- 2 teaspoons coconut oil divided
- 1/2 yellow onion finely diced
- 1/2 cup diced carrot
- 1/2 cup frozen edamame shelled and de-frosted
- 1/4 teaspoon ground ginger
- 1 teaspoon sriracha more or less to taste
- 2 large cloves garlic pressed or minced
- 2 tablespoons soy sauce or gluten free alternative
- 1/2 tablespoon seasoned rice vinegar
- 4 large eggs cooked to your liking
- cilantro and green onions optional for garnish
- Cook quinoa and vegetable broth together according to package directions.
Chill in fridge until cold. MAKE THIS DAY BEFORE IF POSSIBLE FOR BEST RESULTS.*
- Melt 1 teaspoon coconut oil in large saute pan over medium heat.
- Once melted, add in onion and carrot. Cook for 5-10 minutes, or until carrots are tender and cooked to your liking.
- Stir in edamame, ginger, sriracha, and garlic and cook for 30 seconds.
- Increase heat to medium-high/high and melt remaining coconut oil.
- Add in cold quinoa, soy sauce, and vinegar, then cook for 2-3 minutes, or until warmed through. Stir constantly to avoid burning.
- Taste and re-season, if possible, then serve with fried eggs, cilantro, and green onions!
*If you can't make this the night before, lay cooked quinoa out on a sheet pan in a single layer and place in the freezer until cold.
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Thanks again to Bob’s Red Mill for sponsoring today’s post!