If you’re anything like me, you probably have days when you need dinner now, not in an hour. This quinoa “fried rice” is one of my absolute go-to recipes for those nights. It’s done in around 10 minutes (seriously!) and only needs 7 main ingredients you probably already have.
And here’s the best part: it’s hearty, packed with protein thanks to quinoa, and endlessly customizable. You can toss in leftover chicken, tofu, shrimp—whatever’s in the fridge—and it’ll be fantastic.
I’ve made this so many times on rushed weeknights, and it’s one of those dishes that everyone seems to love even if they claim they’re “not into quinoa.”
Why I’m Always Cooking This Quinoa Fried Rice
What makes this recipe a staple in my kitchen? First, using quinoa instead of rice is such a simple way to add more protein and fiber without really changing the feel of the dish. The texture is close enough to fool even picky eaters, but you get the nutrition boost effortlessly.
I first tried this because I had leftover quinoa from meal prepping. Now I actually make extra quinoa just so I can throw this together in under 10 minutes.
This is the meal I whip up when I’ve got nothing planned, everyone’s hungry, and I refuse to order takeout again. It hits that comfort-food note while still feeling good-for-you.
Quick Cooking Guide for This Quinoa Veggie Stir-Fry
Let’s talk about how you can actually get this on the table in 10 minutes. Here’s what you’ll need and why I use them:
- Quinoa (pre-cooked) – I always keep extra cooked quinoa in the fridge. Cooking it ahead of time and cooling it means you avoid mushy results. If you’re cooking quinoa fresh, spread it on a tray and chill it quickly.
- Frozen mixed veggies – These are a lifesaver. I buy big bags of organic mixed vegetables so I’m never out. Pre-cut and partially cooked, they shave off so much prep time.
- Eggs – A classic in fried rice. They add richness and make the dish feel satisfying. I usually scramble them in the same pan to save on dishes. If you’re vegan, just skip them.
- Garlic – Let’s be honest, I’m not cooking anything savory without garlic. It gives that unmistakable aroma and punch.
- Toasted sesame oil (or coconut oil) – I love the deep nutty flavor of toasted sesame oil, but coconut oil is great too. Use whichever you love.
- Gluten-free soy sauce or tamari – I usually have tamari on hand for a slightly deeper flavor. Coconut aminos work if you’re avoiding soy.
- Ginger – Fresh or ground, it really brightens everything up. It’s one of those ingredients I use when I want it to taste like real takeout but healthier.
That’s it. Seven simple things and you’re ready.
I know it sounds too easy to taste good, but trust me—this beats anything from a takeout box, and you get to control exactly what goes in.
My Quick Method for Putting It Together
Here’s how I usually do it on a busy weeknight:
- Heat sesame oil in a big skillet or wok.
- Add garlic and ginger until it’s aromatic.
- Toss in frozen veggies and stir-fry a few minutes.
- Push veggies to the side, crack in the eggs, scramble.
- Add quinoa, break up any clumps, and stir everything together.
- Splash in tamari or soy sauce to taste.
I love using my old cast iron skillet for this. It gives just a bit more sear and depth of flavor.
Can You Really Swap Quinoa for Rice?
Absolutely. I’ve done this in so many recipes—burrito bowls, stuffed peppers, even a sort of “sushi bowl” when I don’t feel like rolling anything.
Quinoa works especially well in stir-fries like this because the grains stay separated (especially if cooled beforehand). It soaks up sauce beautifully, and the extra protein means I don’t have to worry as much about adding meat if I’m out.
Ingredient Swaps and Variations I Love
One thing I really appreciate about this recipe is how forgiving it is. I never make it the same way twice.
- Veggies: Fresh, frozen, leftover roasted veg—just throw them in. Sometimes I chop up spinach or kale and wilt it in at the end for extra greens.
- Protein: Leftover rotisserie chicken, cubes of tofu crisped up in the pan, shrimp, or even canned chickpeas. You don’t need much to bulk it up.
- Seasonings: Don’t feel tied to ginger. I’ve used chili-garlic sauce, a bit of Chinese five-spice, or even a splash of rice vinegar if I want a sharper edge.
Basically, clean-out-the-fridge dinners don’t get much better than this.
Is This Dish Gluten-Free?
Yes—with one caveat. Quinoa and veggies themselves are gluten-free, but traditional soy sauce often contains wheat.
I use tamari, which is labeled gluten-free, or coconut aminos if I’m cooking for someone avoiding soy entirely.
Making it at home means you can be sure you’re keeping it safe for anyone who needs to avoid gluten.
My Best Tricks for Making This in Under 10 Minutes
Honestly, the real trick is planning ahead just a bit.
I cook a big batch of quinoa every Sunday. It’s just part of my routine. Even if I’m not planning this recipe, I use that quinoa in salads, stuffed peppers, or even as a breakfast porridge with fruit and nuts.
Another huge time-saver? Frozen veggies.
I don’t use them all the time, but I always keep a bag or two in the freezer for nights when chopping fresh just isn’t going to happen. I usually buy organic mixed veg because I find the taste better and there’s minimal prep.
It’s a good feeling knowing there’s always something healthy I can throw in a pan without fuss.
Serving Ideas and How I Make It a Meal
Most days I eat this straight from the pan. But you can definitely dress it up:
- Top with a fried egg for extra richness.
- Add sriracha or chili crisp for heat.
- Toss in chopped herbs like cilantro or green onions right before serving.
- Pair with a simple cucumber salad for crunch.
It’s one of those meals that’s satisfying on its own but also plays well with whatever you have.
Storage Notes and Meal Prep Tips
If you’re a meal-prep person (or trying to be), this recipe is gold.
- Make a big batch and portion it into containers for lunches.
- Keeps well in the fridge for about 3–4 days.
- Reheats beautifully in the microwave or on the stove.
When I know I have a busy week coming up, I make double and thank myself every time I don’t have to think about lunch.
Questions I Often Get About This Recipe
Can I skip the egg?
Absolutely. It’s traditional in fried rice, but if you’re vegan or just out of eggs, leave it out.
Do I have to use frozen veggies?
Nope! Fresh is great. It just takes a bit more chopping.
Can I use other grains?
Sure. Brown rice, farro, even cauliflower rice for a low-carb option. Just adjust cook time as needed.
Quinoa Fried Rice
Looking for a quick, satisfying, and wholesome dinner that doesn’t skimp on flavor? This vibrant quinoa stir-fry is packed with colorful vegetables, fluffy eggs, and a hint of sesame, all tossed together in under 15 minutes.
Ingredients
- 3 to 4 cups cooked and chilled quinoa
- 1–2 cloves garlic, minced
- 2 large eggs
- 1 tablespoon coconut oil or toasted sesame oil
- 1 (16 oz) bag of mixed frozen vegetables (any blend you like)
- 2–3 tablespoons tamari or gluten-free soy sauce
- ½ teaspoon ground ginger
Instructions
- Warm the oil in a large skillet or wok over medium-high heat. Once it’s shimmering, stir in the garlic and cook for about 30 seconds until aromatic.
- Add the quinoa and frozen vegetables, stirring to coat everything in the garlicky oil. Let it cook for 2–3 minutes, just until the veggies begin to soften.
- Push the mixture to one side of the pan. Crack in the eggs on the empty side and scramble gently with a fork or spatula. Cook through completely before mixing into the quinoa and veggie blend.
- Drizzle in the soy sauce and sprinkle over the ground ginger. Toss everything together and cook for another minute or so, just until it’s all heated through.
- Serve hot, topped with a sprinkle of sesame seeds if desired. Great on its own or as a hearty side dish!
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 855Total Fat 20gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 13gCholesterol 93mgSodium 6085mgCarbohydrates 130gFiber 18gSugar 8gProtein 40g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
I hope you enjoy this easy, fast, and healthy dinner as much as I do. It’s saved me from many a takeout temptation and has become a true weeknight standby in my kitchen.
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