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Close-up of a white bowl filled with colorful Vegetable Quinoa Fried Rice, featuring carrots, broccoli, and egg.

Vegetable Quinoa Fried Rice

A quick and healthy take on a takeout favorite, this Vegetable Quinoa Fried Rice is packed with colorful vegetables and protein-rich quinoa. It's a delicious and satisfying meal that you can make in under 30 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Quinoa Cooking Time 15 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Asian-inspired
Calories: 276
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fried Rice
  • 4-5 cups cooked quinoa from about 1 cup uncooked
  • 1 tablespoon canola oil
  • 1 cup onion chopped small
  • 1 medium red bell pepper chopped small
  • 1 small head broccoli cut into very small florets, about 2 cups
  • 1 cup peas and carrots frozen mix
  • 1 cup mushrooms chopped small (white button or cremini work well)
  • 2 large eggs
  • ⅓ cup low-sodium soy sauce
  • 1 tablespoon Asian chili garlic sauce see notes
  • 1 teaspoon sesame oil
  • sesame seeds to garnish, if desired

Equipment

  • Wok or large sauté pan

Method
 

  1. Heat a large wok or sauté pan over medium-high heat and add canola oil.
  2. Add onions and red pepper and sauté for 2-3 minutes, until slightly softened.
  3. Add broccoli and mushrooms and sauté for another 2-3 minutes, until veggies are beginning to get tender.
  4. Add frozen peas and carrots and cook for another minute or two, until warmed through.
  5. Move the veggies aside and crack the eggs into the pan. Stir to scramble, cook, and then mix in with the veggies.
  6. Add the quinoa and mix everything together well.
  7. Add soy sauce and chili garlic sauce and stir to combine.
  8. Turn off the heat, add the sesame oil, and stir to combine.
  9. Sprinkle with sesame seeds, if desired, and serve hot.

Nutrition

Calories: 276kcalCarbohydrates: 33gProtein: 13gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 9gCholesterol: 93mgSodium: 929mgFiber: 8gSugar: 8g

Notes

Quinoa: The quinoa needs to be cooked before you add it. If you don't have cooked quinoa, prepare it while you chop vegetables and start the stir-fry. Spicy: Adjust the heat by adding more chili garlic sauce or serving with sriracha. You can substitute sriracha for chili garlic sauce, but it will have less depth of flavor. Eggs: Omit eggs for a vegan recipe. Gluten-Free: Substitute tamari for soy sauce. Additions: Cooked chicken, pork, or shrimp can be added for a non-vegetarian option.

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