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.

📝 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

1. 1Prepare 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. 2In 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. 3In 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. 4Add back the scrambled eggs, the light green parts of the leeks, and cold quinoa. Mix well.
5. 5In another bowl mix together dark soy sauce, oyster sauce, mayo, and gochujang.
6. 6Pour in the pan and mix till everything is coated in the sauce. Try to make sure the quinoa are evenly colored.
7. 7Serve garnished with a drizzle of sesame oil and the greens of the leek.