Quinoa Fried Rice with Egg (Quick Dinner for Two)
This quinoa fried rice with egg is a healthy, protein-packed twist on the classic. Ready in just 15 minutes, it’s a perfect weeknight dinner for two.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Category: Main
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegetarian
Ingredients
Scale
- 2 Tablespoons neutral-tasting oil
- 4 green onion, sliced (reserve some for the garnish)
- 3 eggs
- 3 cups cooked quinoa
- 1 tablespoon Liquid Aminos (see notes)
- 1/4 to 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- On a large non-stick skillet, add the oil, sliced green onion, and a pinch of salt. Turn on the heat and cook the green onions until they are tender and the oil is fragrant, about 2 to 3 minutes.
- Crack the eggs into the pan and scramble the eggs with green onions.
- When the white of the egg starts to turn white but is still runny, add the cooked quinoa to the pan. Mix until the quinoa and eggs are well mixed.
- Add the liquid aminos and garlic powder. Mix until everything is well incorporated. Season with salt and pepper to taste.
Notes
- Portion size: This recipe makes two generous servings if served as a main dish.
- Liquid aminos substitute: If you don’t have liquid aminos, you can use soy sauce instead. If you are gluten-sensitive, use gluten-free tamari or gluten-free soy sauce.
- Using fresh garlic: If you prefer fresh garlic, replace the garlic powder with 1 to 2 teaspoons minced garlic. Add it after the scallions soften and the oil becomes fragrant, then sauté briefly until aromatic before adding the eggs.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat: Warm in a skillet over medium heat or in the microwave until heated through.
- Freezing: You can freeze cooked quinoa fried rice in a freezer-safe bag or container for up to 1 month. Thaw in the refrigerator overnight and reheat before serving.