Transform cooked quinoa into a really delicious skillet dinner with this shortcut Quinoa Fried Rice. It’s a fun way to use the grain as a vegetarian main dish to share with the kids.
Quinoa Fried Rice
Using quinoa to make a version of fried rice is an easy dinner option that’s packed with nutrients—and honestly, it’s just a nice, quick meal to have in the mix since it tastes like takeout!
I like to make this with quinoa when I have it since the flavors in this dish tone down the grassiness of the grain. You can also sub in actual rice if you prefer though.
I make this recipe with shortcut veggies including frozen edamame beans and shredded carrots. This way, the only thing you need to chop is the garlic (though you can use purchased minced garlic to shortcut that too!). It’s less daunting to make this sort of a skillet meal at the end of the day.
TIP: You can make the quinoa ahead of time and stash it in the fridge until you’re ready to make this meal.
Ingredients You Need
To make this recipe you need:
- Toasted sesame oil: I like this to add a little flavor from the start of cooking.
- Garlic: Mince it or use store-bought minced garlic.
- Frozen shelled edamame: These are soybeans that are sold in the pod or out of the pod—get them out of the pod or “shelled.”
- Shredded carrots
- Fully cooked quinoa: See this post for the full information on how to cook quinoa or use the instructions on the back of your package.
- Eggs: This is optional, but if you can do eggs, it tastes more like real fried rice.
- Teriyaki sauce: I use the reduced-sodium Very Very brand.
- Roasted cashews or peanuts: Finely minced; optional.
- Minced green onion, minced cilantro, fresh lime juice: Optional for topping.
You can use a neutral oil like avocado, coconut, or canola instead of the sesame oil.
Use store-bought shredded carrots or grate whole carrots on a box grater.
Trade in homemade teriyaki sauce if desired.
Here’s how to make this recipe so you know what to expect. Scroll down to the bottom of the post for the full information.
- Heat a large skillet over medium-high heat and add sesame oil and garlic. Cook to soften.
- Add edamame and carrots and cook until soft.
- Add the cooked quinoa and stir. Optional: Push quinoa mixture to the side and add the eggs to cook.
- Drizzle the sauce over the pan and stir together. Taste and add more sauce as desired.
TIP: Use optional toppings to customize this recipe for yourself and your family.
Frequently Asked Questions
Yes, it’s easy to substitute quinoa for rice, especially in recipes like this one. They can be used interchangeably in many recipes.
Rinse it before cooking, cook it until soft, and add seasonings and flavors that you like. Quinoa tastes better if it’s not plain.
Sure! They may like to eat some of the components or the whole thing mixed together. You can use kitchen scissors to cut the edamame in half for 1-year-olds to make sure they are easy to eat.
How to Store
Store leftovers in an airtight container in the fridge for up to 5 days. Heat briefly before serving. It stores really nicely and heats up in 30-90 seconds, depending on the volume you’re warming at once.
Best Tips for Success
- Use store-bought minced garlic to skip the chopping step.
- Use kitchen scissors to cut the edamame in half for younger toddlers if desired.
- Chop the peanuts finely for kids under age 4.
- You can cook the quinoa up to 5 days ahead of time and store it in the fridge until ready to make this recipe.
- You may also like Quinoa Pudding, Cheesy Rice, Skillet Stuffed Peppers, and Shortcut Toddler Meals.
I’d love to hear your feedback on this recipe if you try it, so please comment and rate below!
Shortcut Quinoa Fried Rice
Transform cooked quinoa into a really delicious skillet dinner with this shortcut Quinoa Fried Rice. You can add eggs or omit them, and add more (or less) flavor to your own bowl. See the optional toppings to customize this for each person at your table!
- 1 tablespoon toasted sesame oil
- 2 garlic cloves (peeled and minced)
- 1 1/2 cups frozen shelled edamame
- 1 cup shredded carrots
- 3 cups fully cooked quinoa
- 2 eggs (lightly beaten; optonal)
- 1/4-1/2 cup teriyaki sauce
- 1/2 cup roasted cashews or peanuts (finely minced; optional)
- minced green onion, minced cilantro, hot sauce, fresh lime juice (optional for topping)
Heat a large nonstick or cast iron skillet over medium-high heat. Once hot, add sesame oil and garlic and cook for 2-3 minutes or until fragrant.
Add the edamame and carrots. Stir, then cook for 4-6 minutes or until the carrots are soft.
Add the cooked quinoa and stir. Cook for 4-5 minutes, or until warmed through.
Optional: Push quinoa mixture to the side and add the eggs. Cook, stirring often to move the uncooked egg underneath, for 3-4 minutes or until fully cooked.
Drizzle the sauce over the pan and stir together. Taste and add more sauce as desired.
Serve warm with chopped peanuts, green onion, cilantro, fresh lime, and/or hot sauce (for adults) as desired.
- Store leftovers in an airtight container in the fridge for up to 5 days. Heat briefly before serving.
- Use kitchen scissors to cut the edamame in half for younger toddlers.
- Chop the peanuts finely for kids under age 4.
- You can cook the quinoa up to 5 days ahead and store it in the fridge until ready to make this recipe.
Calories: 423kcalCarbohydrates: 63gProtein: 19gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 55mgSodium: 502mgPotassium: 767mgFiber: 9gSugar: 4gVitamin A: 3655IUVitamin C: 4mgCalcium: 84mgIron: 5mg