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.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
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.
- 2
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.
- 3
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.
- 4
Add back the scrambled eggs, the light green parts of the leeks, and cold quinoa. Mix well.
- 5
In another bowl mix together dark soy sauce, oyster sauce, mayo, and gochujang.
- 6
Pour in the pan and mix till everything is coated in the sauce. Try to make sure the quinoa are evenly colored.
- 7
Serve garnished with a drizzle of sesame oil and the greens of the leek.