This Quinoa Fried Rice Recipe is an easier, healthier version of a takeout classic made with ingredients you probably already have on-hand! It’s gluten-free, dairy-free, and easily vegan.
This quinoa fried rice recipe was actually going to be something totally different. I had put together a recipe with quinoa, loads of veggies, 25 other ingredients, and a sauce with no fewer than one million ingredients…
The point is, I spent a lot of time putting a different, more complicated recipe together only to determine it didn’t taste THAT good (*cue sad music.)
After trying to make it work for like 30 minutes, I called it a lost cause and racked my brain for an easier solution to the Asian flavors I was craving. And that, my friends, is how quinoa fried rice was born…and it’s SO GOOD!
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!
- Cook quinoa and veggie broth together then chill in the fridge until cold.
- Melt coconut oil in a skillet and add in onion and carrot. Cook.
- Add in edamame, ginger, sriracha, and garlic then continue to cook.
- 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.
What is quinoa?
Quinoa is a plant in the amaranth family grown for its edible seeds (the quinoa we see in the grocery store.)
It’s high in protein and contains TONS of nutrients, antioxidants, and flavonoids which have been shown to have anti-inflammatory effects! Quinoa is even considered a superfood!
I think it’s safe to say that the quinoa makes this fried rice recipe both delicious AND super healthy!
Can i use a different base for quinoa fried rice?
You can use any grain you like in this recipe, but I love quinoa for the nutty flavor, slightly grainy (in a good way) texture, and the numerous health benefits. Whatever you use, be sure that it’s fully cooked and cooled before using.
- Rice: medium or long grain brown or white rice
- Cauliflower “rice”
Is quinoa fried rice gluten-free?
Quinoa fried rice can easily be made gluten free. The only ingredient containing gluten in this recipe is the soy sauce. If you’re following a gluten-free diet, simply substitute that with a gluten-free variety like tamari or coconut aminos.
Keep in mind, quinoa is technically gluten-free but is often harvested with “high-risk” ingredients such as wheat, barley, rye, etc. If necessary for you, make sure to double check the quinoa (and all ingredients for that matter) you use to ensure no cross-contamination is occurring.
Is quinoa fried rice vegan?
Quinoa fried rice can easily be made vegan by omitting the egg. I love the flavor and texture the fried egg on top adds, but if you’re vegan, just leave it out! This recipe is still just as delicious!
If you’re looking to bulk it up, try adding some crispy tofu on top!
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!
What to serve with quinoa fried rice
Looking to bulk up your meal? Here are a few of my Asian-inspired recipes that would taste DELICIOUS with this quinoa fried rice!
You could also serve it with a side salad topped with this homemade Asian salad dressing! DELICIOUS!
How to store
This quinoa fried rice can be stored in an airtight container in the fridge for 3-5 days or in the freezer for 1-2 months (without the egg.)
To reheat, just pop it back in your skillet with a little bit of oil and fry until heated through! Microwaving is also a fine option.
Quinoa Fried Rice
Equipment for this recipe
- 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!
*Note: Nutrition information is estimated and varies based on products used.
This post has been updated to provide more detailed content.