Quinoa Fried Rice Recipe

Ingredients

This quinoa fried rice recipe is made with the simplest ingredients. And I bet you already have them in your kitchen!

• Vegetable Broth – I used veggie broth to keep this vegetarian/vegan, but feel free to use your favorite broth (chicken, beef, etc.)
• Quinoa – the base for the dish. Quinoa is high in protein and has loads of health benefits!
• Coconut Oil – used for sautéing the veggies.
• Yellow Onion, Carrot, and Edamame – the perfect veggie blend for this dish. All three add color, flavor, and different textures!
• Ground Ginger – adds that warm, spicy, and slightly sweet taste.
• Sriracha – adds a little kick to the dish! Feel free to omit if you’re not a fan of spice.
• Garlic – gives the fried rice a subtle nuttiness.
• Soy Sauce and Seasoned Rice Vinegar – really provides the dish with those Asian flavors and a tanginess.
• Eggs – I love to fry up an egg to top off my quinoa fried rice. Simply omit if vegan!
• Cilantro and Green Onions (optional) – add a wonderful freshness!

Fried rice is one of my favorite dishes to make, because you can use whatever you have on hand! Don’t have quinoa? Try brown rice or your favorite grain instead. Not a fan of coconut oil? Use grapeseed oil. You really have a ton of different options.

How to make quinoa fried rice

Cook and chill your quinoa, then sauté everything together in one skillet. This recipe is incredibly quick, easy, and requires very few pots and pans!

1. Cook quinoa and veggie broth together then chill in the fridge until cold.
2. Melt coconut oil in a skillet and add in onion and carrot. Cook.
   
3. Add in edamame, ginger, sriracha, and garlic then continue to cook.
   
4. Add in quinoa, soy sauce, and vinegar then continue to cook until heated through. Serve with optional toppings and enjoy!
   

I recommend cooking your quinoa the day before and leaving it overnight in the fridge so it can really cool off all the way through!

If you need to chill quinoa quickly, spread your quinoa out in an even layer on a baking sheet and stick it in the freezer until cold.

Variations

Like I said before, I love making fried rice, because you can easily use whatever you have on hand. As long as you have some sort of base like quinoa, a few veggies, and soy sauce, you’ll be good to go!

• Swap your grain. The sky is the limit. Try using rice, farro, couscous, etc.  Just make sure you cool it down first before cooking it into your veggie mixture.
• Add more protein. Try adding scrambled egg, shrimp, chicken, pork, or tofu!
• Add or sub veggies. Water chestnuts, zucchini, corn, asparagus, broccoli, peas, you name it! Pro tip: try using frozen stir fry veggies for an extra easy twist!
• Spice it up. I love going heavy on the spice. Try adding crushed red pepper flakes or sambal oelek (chili garlic sauce).
• Add nuts. Some roasted cashews for extra crunch? Heck yes.
• Use a different oil. If you don’t like coconut oil, feel free to sub something else. Although olive oil works I recommend a more neutral-flavored oil like safflower, grapeseed, or vegetable.
• Make it gluten-free. Sub the soy sauce for a gluten-free variety like tamari or coconut aminos!
• Make it vegan. Just leave out the egg. Easy peasy!