Quinoa Fried Rice
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.
Servings: 4 people
Calories: 307kcal
Equipment
Ingredients
- 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
Instructions
- 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!
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Video
Notes
*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.
Nutrition
Calories: 307kcal | Carbohydrates: 36g | Protein: 16g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 186mg | Sodium: 1002mg | Potassium: 524mg | Fiber: 5g | Sugar: 3g | Vitamin A: 3195IU | Vitamin C: 5.1mg | Calcium: 78mg | Iron: 3.8mg