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Homemade Quinoa Fried Rice photo

Quinoa Fried Rice

A quick, flavorful fried rice made with cooked quinoa, mixed vegetables, and a savory sauce.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2 servings

Equipment

  • large nonstick pan
  • Spatula
  • Small Bowl
  • Whisk or fork
  • Plate
  • Aluminum Foil

Ingredients
  

  • 1 tablespoon unsalted butter
  • 3 large eggs
  • 2 tablespoons olive oil
  • 1/2 cup yellow onion diced
  • 1/2 tablespoon garlic minced (about 2 cloves)
  • 1/2 tablespoon fresh ginger minced (about 1/2-inch piece)
  • 1 cup frozen peas and carrots
  • 1/2 cup frozen corn
  • 1/2 cup frozen broccoli florets coarsely chopped if pieces are large
  • 2 cups cooked quinoa day-old is best
  • 3/4 cup green onions sliced
  • 1 tablespoon oyster sauce
  • 1/2 teaspoon chicken bouillon powder
  • 1 tablespoon reduced-sodium soy sauce
  • 1/4 teaspoon white pepper or black pepper
  • 1 teaspoon rice vinegar
  • 1 teaspoon sesame oil or toasted sesame oil

Instructions
 

  • In a small bowl whisk together oyster sauce, chicken bouillon powder, soy sauce, white pepper, and rice vinegar; set aside.
  • Prepare vegetables: dice the onion, mince the garlic and ginger, and coarsely chop any large broccoli florets so pieces are bite-sized.
  • Heat the large nonstick pan over medium-high and add the butter.
  • While the butter melts, whisk the eggs in a small bowl. Pour the eggs into the pan and swirl to make a thin omelet; cook about 30 seconds until mostly set, folding or breaking into large pieces. Transfer the cooked eggs to a plate and tent with foil.
  • Add the olive oil to the same pan and increase heat to high. Add the diced onion and cook, stirring, until translucent, about 3–4 minutes.
  • Stir in the minced garlic and ginger and cook about 20 seconds until fragrant.
  • Add the frozen peas and carrots, frozen corn, and chopped frozen broccoli; stir and cook 2–3 minutes until thawed and excess water has evaporated.
  • Add the cold cooked quinoa and the prepared sauce to the pan; cook 1½–2 minutes, stirring, until the sauce evenly coats the ingredients.
  • Add the cooked egg pieces and sliced green onions, then drizzle the sesame oil over everything. Stir to combine, taste, and adjust seasoning with salt if needed.
  • Remove from heat and serve hot.

Notes

  • Use day-old quinoa for best texture.
  • Spread freshly cooked quinoa on a sheet pan and chill to make it suitable for frying.
  • Prep all vegetables before cooking since the pan cooks quickly.
  • Adjust soy sauce to taste for saltiness.
  • Coarsely chop large broccoli florets so they heat evenly.