Quinoa Fried Rice: A Nutritious Peruvian Twist on a Classic Dish

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Quinoa Fried Rice: A Nutritious Peruvian Twist on a Classic Dish

Create a flavorful, protein-packed quinoa fried rice in minutes. This quick, gluten-free recipe combines colorful veggies, scrambled eggs, and a savory sauce for a nutritious twist on a classic dish.

Course Main Course

Cuisine Peruvian

Keyword quinoa, rice

Prep Time 10

Cook Time 15

Servings

Calories 629kcal

Ingredients

2 tablespoons olive oil or butter
3 medium eggs whisked
2 carrots peeled and diced
½ cup frozen peas thawed
1 small onion chopped
3 cloves garlic minced
3 cups cooked white quinoa chilled
⅓ cup green onions sliced (whites and greens separated)
3 tablespoons soy sauce
1 tablespoon oyster sauce
Sesame oil for garnish

Instructions

Prepare the vegetables. Chop up the garlic cloves, onion, and carrots. Slice the green onions and separate the white to light green parts from the darker green parts.
In a pan at medium heat, add 1 tablespoon of oil. Whisk the eggs before pouring it in the pan. Cook till lightly scrambled. Set aside.
In the same pan, add 1 tablespoon of oil and cook the carrots and green peas for 3 -5 minutes before adding the onions, cook till slightly translucent before adding the garlic, salt and pepper. Cook till aromatic.
Add back the scrambled eggs, the light green parts of the leeks, and cold quinoa. Mix well.
In another bowl mix together dark soy sauce, oyster sauce, mayo, and gochujang.
Pour in the pan and mix till everything is coated in the sauce. Try to make sure the quinoa are evenly colored.
Serve garnished with a drizzle of sesame oil and the greens of the leek.

Nutrition