Quinoa Fried “Rice”

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Forget regular fried rice, this quinoa fried “rice” is the new thing in town. Not only is it quick to whip up; it’s completely gluten-free.

Difficulty: Easy

Hands-on: 20 minutesTotal: 35 minutes

Serves: 8

Ingredients

  • 1¾ cups gluten-free chicken broth
  • ½ cup regular quinoa
  • ½ cup red quinoa
  • 1 Tbsp. peanut oil
  • ½ cup chopped onion
  • 2 large carrots, peeled and chopped
  • ½ medium green bell pepper, seeded and chopped
  • 3 chives, chopped
  • 4 garlic cloves, minced
  • 1 cup chopped sugar snap peas
  • 2 Tbsp. gluten-free teriyaki sauce
  • 3 Tbsp. gluten-free soy sauce
  • 1 Tbsp. fish sauce
  • 1 tsp. salt
  • ½ tsp. ground black pepper
  • 2 large eggs, beaten

Directions

  • Bring the broth to a boil in a large saucepan over high heat. Stir in regular quinoa and red quinoa and reduce heat to medium-low. Cook until softened, about 15 minutes. Fluff with a fork and transfer to a large bowl.
  • Heat the oil in a large skillet over medium heat. Add the onion, carrots, bell pepper, chives, garlic, and sugar snap peas. Cook until softened, about 10 minutes. Stir in the quinoa.
  • In a small bowl, whisk together the teriyaki sauce, soy sauce, fish sauce, salt, and pepper. Pour the sauce over the quinoa mixture.
  • Pour in the eggs and stir-fry 3–4 minutes, or until set. Serve immediately.

Recipe Information

Serves: 8

Ingredients

  • 1¾ cups gluten-free chicken broth
  • ½ cup regular quinoa
  • ½ cup red quinoa
  • 1 Tbsp. peanut oil
  • ½ cup chopped onion
  • 2 large carrots, peeled and chopped
  • ½ medium green bell pepper, seeded and chopped
  • 3 chives, chopped
  • 4 garlic cloves, minced
  • 1 cup chopped sugar snap peas
  • 2 Tbsp. gluten-free teriyaki sauce
  • 3 Tbsp. gluten-free soy sauce
  • 1 Tbsp. fish sauce
  • 1 tsp. salt
  • ½ tsp. ground black pepper
  • 2 large eggs, beaten

Directions

  • Bring the broth to a boil in a large saucepan over high heat. Stir in regular quinoa and red quinoa and reduce heat to medium-low. Cook until softened, about 15 minutes. Fluff with a fork and transfer to a large bowl.
  • Heat the oil in a large skillet over medium heat. Add the onion, carrots, bell pepper, chives, garlic, and sugar snap peas. Cook until softened, about 10 minutes. Stir in the quinoa.
  • In a small bowl, whisk together the teriyaki sauce, soy sauce, fish sauce, salt, and pepper. Pour the sauce over the quinoa mixture.
  • Pour in the eggs and stir-fry 3–4 minutes, or until set. Serve immediately.

Nutrition Information

Nutrition Information
Amount per serving
Calories110
Total Fat4g
Saturated Fat1g
Cholesterol45mg
Sodium1020mg
Total Carbohydrate13g
Dietary Fiber2g
Sugars3g
Protein6g