Quinoa Fried Rice is a wholesome, protein-packed twist on the takeout classic, loaded with chicken, vegetables, and savory soy-sesame flavor. It’s fast, colorful, and perfect for busy weeknights when you want something hearty but still healthy.
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Quinoa fried rice is the BEST fried rice!
Quinoa fried rice is a meal I made at least once a week for Ben and myself when we were first married. Then, I became distracted cooking other things (all 800+ of these healthy recipes perhaps?), and it fell off our usual rotation.
Last week, I was digging through our freezer (always an adventure) and found a big container of cooked quinoa I had stashed away. We also had a few straggler vegetables and a casual chicken breast hanging out in the refrigerator, awaiting their purpose.
Like finding $5 in a pair of jeans or a forgotten shirt hanging in the back of a closet, I felt the joy of rediscovering something I once loved.
This quinoa fried rice is essentially the same idea as regular fried rice (just replace the cooked rice with cooked quinoa), but nothing about it tastes “regular” at all. (If you prefer the idea of rice, try this Homemade Fried Rice recipe instead!)
5 Star Review
“This was so good and satisfying! I especially love how healthy it is. I will definitely be adding this into our rotation.”
— Aly —
Ingredients and Substitutions
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Olive Oil. You need a generous amount to get that crispy texture, so don’t skimp!
- Chicken Breasts. I use boneless, skinless chicken breasts for ease of prep.
- Vegetables.A mix of cremini mushrooms, carrots, and bell pepper.
- Garlic and Ginger. Fresh (not dried!) are essential for that classic fried rice flavor.
- Eggs. Scrambled into small pieces for classic fried rice vibes.
- Cooked Cold Quinoa. Cold quinoa fries up best and develops lightly crispy edges.
- Soy Sauce. Use low-sodium to control the salt level or tamari for a gluten-free option.
- Toasted Sesame Oil. A finishing oil that adds rich, nutty flavor.
- Chili Garlic Sauce. Optional, for a little heat and extra flavor.
- Edamame. For extra protein!
- Green Onions. Brigs fresh, mild onion flavor and a bright finish.
TIP
For tips on how to achieve the perfect quinoa, check out How to Cook Quinoa.
Step-by-Step Instructions
Brown the Chicken (photo 1). Cook the chicken in olive oil until browned and cooked through. Remove from the skillet.
Soften the Veggies (photo 2). Sauté the mushrooms, carrots, and bell pepper until tender. Add garlic and ginger; cook briefly. Remove from skillet.
Add the Eggs (photo 3). Scramble the eggs in the same pan and set aside.
Toast the Quinoa (photo 4). Add more oil and cook the cold quinoa until toasted and golden.
Finish (photo 5). Stir in soy sauce, sesame oil, and chili garlic sauce. Return chicken, vegetables, eggs, and edamame to the pan. Stir in green onions, heat through, and adjust seasoning. ENJOY!
Recipe Variations
- Paleo Fried Quinoa. Omit the edamame and use coconut aminos in place of the soy sauce.
- Shrimp Quinoa Fried Rice. Swap the chicken for peeled, deveined shrimp, a la my Shrimp Fried Rice Recipe.
- Switch Up the Veggies. Try broccoli, snap peas, zucchini, or corn. Pineapple is a good addition too!
What to Serve With Quinoa Fried Rice
- Stir Fries. Serve General Tso Tofu or this Teriyaki Chicken Stir Fry alongside your fried quinoa.
- Asian Appetizers. I love these Air Fryer Egg Rolls, or try my Pork Dumplings.
Quinoa Fried “Rice” with Chicken and Vegetables
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Ingredients
- 4 tablespoons extra-virgin olive oil divided
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces (about 2 medium breasts)
- 8 ounces sliced baby bella cremini mushrooms
- 2 large carrots cut into 1/4-inch dice (about 1 1/4 cups)
- 1 large red yellow, or orange bell pepper cut into 1/4-inch dice (about 1 1/4 cups)
- 3 garlic cloves minced
- 2 teaspoons freshly grated ginger
- 3 large eggs lightly beaten
- 2 ½ cups cooked COLD quinoa the colder, the better! I make mine in advance and refrigerate it
- 4 tablespoons low sodium soy sauce plus additional to taste
- 1 ½ tablespoons toasted sesame oil
- 2 teaspoons chili garlic sauce Sambal Oelek, optional
- 1 cup frozen shelled edamame thawed
- 1 small bunch green onions thinly sliced
Instructions
- Heat a large skillet or wok over medium high heat and add 1 tablespoon of the olive oil. Once the oil is hot, add the chicken. Cook until the chicken is browned on all sides and cooked through, about 5 to 6 minutes. Remove to a large bowl or plate and set aside. Pour out and discard any juices that have collected in the bottom of the skillet.
- Reduce the heat to medium. Add 1 tablespoon olive oil, the mushrooms, carrots, and bell peppers. Toss to coat the vegetables in the oil, then cook, stirring occasionally, until the mushrooms are browned and the bell peppers and carrot are crisp-tender, about 8 minutes. Stir in the garlic and ginger and cook just until fragrant, about 30 seconds. Remove the vegetables and any juices that have collected in the skillet to the plate with the chicken.
- Add 1/2 tablespoon olive oil to the skillet. Add the beaten eggs and cook, using a spatula to constantly stir and break apart the eggs into small pieces. Remove the cooked eggs to the plate with the chicken and vegetables.
- Add the remaining 1 1/2 tablespoons olive oil to the skillet and increase the heat to high. Add in the quinoa and stir to coat it with the oil. Spread it into as flat of a layer as you can. Let it cook undisturbed until it’s toasted and golden on the bottom, about 1 to 2 minutes. With a large spatula, flip it in large sections so that fresh, uncooked portions are touching the bottom of the pan. Repeat cooking and flipping 1 to 2 more times, until it’s nicely toasted throughout.
- Stir in the soy sauce, sesame oil, and chili garlic sauce and stir until the quinoa is evenly coated. Add the chicken and vegetables along with any of the vegetable juices and edamame. Stir to combine. Stir in the green onions, then reduce the heat to low. Let cook, stirring occasionally, until warmed through, about 1 to 2 minutes. Taste and adjust seasoning as desired (this will vary based on how salty your soy sauce is and how hot you like your stir fry; I usually dash on a bit more soy sauce and a little extra chili sauce). Enjoy immediately.
Notes
- Store leftovers in the refrigerator for up to 4 days. Rewarm gently in the microwave and season with a little extra soy sauce as desired.
- Freeze leftovers for up to 2 months. Let thaw overnight in the refrigerator.
