This quick and easy quinoa fried rice turns a classic takeout favorite into a lighter, gluten-free weeknight meal using tamari and simple pantry ingredients. It’s ready in about 20 minutes and makes a satisfying, colorful one‑pan dinner.
Coming back to work after a long holiday can feel like a drag, and I definitely procrastinated writing about this recipe. But this quinoa fried rice is worth the wait. It’s forgiving, fast to make, and perfect for when you want something comforting but lighter than regular fried rice.
I developed this quinoa version to complement a pan-Asian spread, and it’s a great foil for bolder dishes like kimchi or Korean meatloaf. Quinoa replaces rice without sacrificing the toasted, savory notes you expect in fried rice, and its slightly firmer bite often improves the texture compared to freshly cooked rice.
The advantage of quinoa is that it doesn’t require drying out in advance like rice does. Freshly cooked regular rice can become mushy when stir-fried, because its grains are softer and less likely to toast. Quinoa cooks to an al dente texture that holds up in the pan and absorbs the flavors of soy or tamari, garlic, ginger, and sesame oil much like a pilaf.
This dish passed the potluck test and is flexible enough to suit vegetarian or vegan diets by omitting the egg. It’s a quick solution for cold nights when you want something hearty but still healthful—quinoa delivers on both counts.
xo
Phoebe
Quinoa Fried Rice
print recipe
Ingredients
- 1 cup quinoa
- 2 cups water
- 2 tablespoons coconut or vegetable oil
- 4 medium carrots (preferably assorted colors), diced
- 2 medium shallots, thinly sliced
- 4 scallions, white and green parts separated, thinly sliced
- Sea salt
- 4 garlic cloves, minced
- 1 tablespoon minced fresh ginger
- 2 tablespoons soy sauce or tamari
- 2 teaspoons toasted sesame oil
- 1/2 teaspoon sriracha (optional)
- 2 eggs, beaten (omit to make vegan)
Instructions
-
In a medium lidded saucepan, combine the quinoa and water and bring to a boil. Cover, reduce heat to low and simmer for about 15 minutes until the quinoa is tender but still slightly firm. Remove from the heat and uncover.
-
While the quinoa cooks, heat 2 tablespoons oil in a large wok or nonstick skillet over high heat. Sauté the diced carrots, shallots, and the white parts of the scallions until soft and starting to brown, about 6 minutes. Season with salt. Add the minced garlic, ginger, and green scallion tops and stir-fry one to two minutes until fragrant.
-
Add the cooked quinoa to the pan and stir-fry until the grains are well coated and begin to toast, about 3 minutes. Stir in the soy sauce or tamari, toasted sesame oil, and sriracha, if using.
-
Push the quinoa mixture to the side of the pan to form a well. Pour the beaten eggs into the well and cook, stirring gently, until nearly set. Toss the eggs through the quinoa until combined. Serve immediately.
Nutrition
If you make this, tag @phoebelapine and #feedmephoebe – I’d love to see it!