Quinoa Fried “Rice”: A Wholesome Twist on a Beloved Classic

When I first created this dish, I truly grappled with finding the perfect name. It’s undeniably a fried rice experience, complete with the savory flavors and delightful textures we all love. Yet, the star ingredient isn’t rice at all – it’s quinoa. So, is it “Fried Quinoa”? That just sounds… well, a little odd, doesn’t it?

Ultimately, “Quinoa Fried Rice” felt right because it perfectly captures the essence of this incredibly satisfying meal. We’re substituting traditional rice with quinoa, a heart-healthy, protein-packed ancient grain. The cooking technique remains true to the beloved style of authentic Chinese Fried Rice, ensuring that familiar wok-kissed flavor profile shines through. This innovative swap delivers all the comfort you crave, along with a significant nutritional upgrade.

And here’s a little secret: I actually enjoy this version even more than traditional fried rice. (Shhh… don’t tell my mama!)

Embracing Quinoa: The Nutrient-Packed Powerhouse

If you’ve never ventured into the world of quinoa before, there’s absolutely no need to fret. This ancient grain is surprisingly easy to cook – often even simpler than rice! It’s less fussy than mac ‘n cheese and almost as straightforward as preparing couscous.

Quinoa (pronounced KEEN-wah, by the way – don’t make the same mistake I did years ago!) is a powerhouse of nutrition. It’s one of the few plant-based foods that is a complete protein, meaning it contains all nine essential amino acids your body needs. Beyond protein, it’s rich in fiber, magnesium, B vitamins, iron, potassium, calcium, phosphorus, and vitamin E. Plus, it’s naturally gluten-free, making it an excellent choice for those with dietary sensitivities or anyone looking to diversify their grain intake.

Just grab a box from your local market and start experimenting. I promise, quinoa is a remarkably friendly grain, delivering a fluffy, slightly chewy texture that absorbs flavors beautifully. You’ll even notice its charming little curly-q tail once it’s cooked, a signature sign of perfectly prepared quinoa.

Why Quinoa Fried Rice is Your New Go-To Meal

This Quinoa Fried Rice isn’t just a healthy alternative; it’s a culinary revelation. The delicate texture of quinoa, light yet satisfying, makes for a fried “rice” that feels less heavy and more vibrant. It’s a fantastic way to introduce a superfood into your diet without sacrificing the comfort and familiarity of a classic takeaway dish.

The beauty of this recipe lies in its simplicity and speed. In just minutes, you can transform humble ingredients into a flavorful meal that’s perfect for a quick weeknight dinner or a wholesome lunch. It’s also incredibly versatile, serving as an excellent canvas for whatever vegetables or proteins you have on hand. Whether you’re aiming for a healthier lifestyle, seeking gluten-free options, or simply wanting to try something new and delicious, this Quinoa Fried Rice is sure to become a cherished recipe in your kitchen.

Watch how easy this dish is to make – I’ll even show ya how in the video below!

Mastering Quinoa for the Perfect Fried “Rice”

The secret to exceptional fried rice, whether with traditional rice or quinoa, lies in properly preparing your grain. For this Quinoa Fried Rice, using cooked quinoa that has been chilled in the refrigerator is paramount. Why? Chilled quinoa is firmer and less likely to clump together, ensuring each grain gets evenly coated with sauce and achieves that desirable slightly crispy texture when stir-fried.

If you’re pressed for time and don’t have leftover quinoa, here’s a pro tip: cook your quinoa using only about 80% of the water recommended on the package instructions. This results in a slightly drier, firmer grain, ideal for stir-frying. Once cooked, immediately spread the hot quinoa out thinly on a baking tray or a large plate. This allows the steam to escape quickly, preventing it from becoming mushy. For rapid chilling, place the tray in the freezer for about 10-15 minutes until it’s cool to the touch. This quick-chill method mimics the benefits of overnight refrigeration, making your quinoa perfectly ready for this recipe.

Complementary Quinoa Creations

If you’re now a quinoa convert and looking for more ways to enjoy this incredible grain, here are some other fantastic recipes that showcase its versatility:

• Double Broccoli Quinoa Recipe (101 Cookbooks)
• Zucchini, Fresh Corn and Quinoa Bowl with Feta and Basil (Aggie’s Kitchen)
• Quinoa Breakfast Skillet (How Sweet It Is)
• Quinoa Cakes with Lemon, Olive, and Parsley (Love & Olive Oil)
• Stuffed Pattypan Squash with Quinoa and Fresh Corn (Oh My Veggies)
• Quinoa Salad with Black Beans, Corn, and Tomatoes (Simply Recipes)
• Cilantro Lime Quinoa (Two Peas & Their Pod)
• Jaune Flamme Tomatoes & Quinoa Salad (White On Rice Couple)

Quinoa Fried Rice Recipe

For best results, use leftover quinoa that’s been chilled in the refrigerator. If you don’t have time, cook the quinoa using only 80% of the water that the package calls for. Once the quinoa is cooked, spread it out on a baking tray or large bowl and place in the freezer for 10 minutes. This will quickly chill the quinoa for the recipe.

Fish sauce is the secret ingredient to this dish, adding a profound depth of umami. If you cannot find it, substitute with an additional teaspoon of soy sauce.

Prep Time: 10 mins

Cook Time: 10 mins

Servings: 4

Ingredients

• 1 tablespoon cooking oil (such as vegetable or canola)
• 2 large eggs, lightly beaten
• 1 cup diced ham
• 1 stalk green onion, finely chopped (reserve some for garnish if desired)
• 1 clove garlic, finely minced
• 1 teaspoon grated fresh ginger
• 1/2 cup frozen peas (no need to thaw)
• 2 cups cooked, chilled quinoa (this typically comes from about 1/2 cup raw quinoa)
• 1 1/2 teaspoon soy sauce (low sodium preferred)
• 1 teaspoon fish sauce (optional, but highly recommended for authentic flavor)
• Freshly ground black pepper, to taste

Instructions

1. Heat a wok or a large sauté pan over high heat until it’s very hot. Swirl in the cooking oil, ensuring the bottom and sides are coated.
2. Add the beaten eggs to the hot wok and quickly scramble for about 15 seconds. The eggs should be just set but still moist. Remove the scrambled eggs immediately to a clean plate or bowl and set aside.
3. Return the wok to the stove and reduce the heat to medium-high. Add a tiny bit more oil if the wok is dry. Add the diced ham and cook for 2 minutes, stirring occasionally, until it’s warmed through and slightly browned. Push the cooked ham to one side of the wok to create space for the aromatics.
4. Add the chopped green onion (the white and light green parts), minced garlic, and grated fresh ginger to the empty side of the wok. Stir-fry these aromatics for about 30 seconds until they become fragrant. Mix them thoroughly with the ham.
5. Add the cooked, chilled quinoa, the reserved scrambled eggs, and the frozen peas to the wok. Toss and stir-fry all the ingredients together for about 2 minutes, using a spatula to spread the mixture across the surface of the wok to ensure even heating and slight crisping of the quinoa.
6. Pour in the soy sauce and fish sauce (if using). Add a generous amount of freshly ground black pepper. Toss everything again and stir-fry for an additional minute, making sure the seasonings are well distributed.
7. Taste the Quinoa Fried Rice and adjust seasoning as needed. You might want a little more soy sauce or fish sauce, but remember that ham is already quite salty, so be sure to sample a bite that includes ham for an accurate flavor assessment. Serve hot and garnish with additional fresh green onion if desired.

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