Quinoa Veggie Fried “Rice”


Who doesn’t love Chinese take-out?  When ordering Chinese in high school, I have memories of shock and bewilderment when my boyfriend’s mother would simply order fried rice for dinner.  C’mon, who can simply have just a scoop or two of this carbohydrate loaded dish and fee satisfied.  Looking back, I realize I was one to talk, my go-to choice:  wonton soup.  With a recent cravin’ for Asian last week and a bare fridge, ironically I made myself a wok full of fried quinoa.  And guess what?  I was satiated!  With more protein than rice and extra veggies folded in, this healthier version is a stiff competition for the take out favorite that comes in a little white box!

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  • 1 tbsp of coconut oil
  • 1 cup of cooked quinoa
  • 1 cup of chopped, coked, broccoli (I used frozen)
  • 1 cup of frozen mixed vegetables
  • 1/4 cup of finely chopped kimchi
  • 1 tbsp of fresh, grated ginger
  • 1 tbsp of soy sauce
  • 2 tsp. of sirracha
  • 1 large egg
  • 1/2 tbsp of sesame oil
  • 1/4 cup of finely chopped scallions
  • Servings: 4
  • Difficulty: easy


  • In a wok (or large skillet) heat the coconut oil over medium-high heat
  • Allow the pan to become very hot
  • Add the vegetables and kimchi and stir-fry for about 5 minutes
  • Add the quinoa and remaining ingredients except for the egg, sesame oil and scallions
  • Combine the ingredients in the wok and make a well in the middle
  • Crack the egg in the well and scramble into the quinoa and veggies until cooked
  • Stir fry for another minute and serve topped with chopped scallions and a drizzle of sesame oil
  • Calories:  156
  • Carbohydrates:  13 grams
  • Protein:  5 grams
  • Fat:  9 grams

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