Veggie Quinoa Fried “Rice”

Looking to incorporate more protein into Meatless Monday? Try 24 Carrot Life’s Veggie Quinoa Fried “Rice” tonight. Swapping white rice for quinoa makes this take-out favorite more filling and nutritious.

under 15 mins
breakfast
Updated on 10 June 2024

Ingredients for servings

    Rice

  • 0.5 cup uncooked Quinoa

  • 1 cup Water

  • 3 large Eggs whisked

  • 1 tablespoon Olive or Sesame Oil

  • 1 cup White Onion chopped or sliced

  • 1 cup shredded Carrots

  • 2 large cloves Garlic

  • 1 cup Frozen Peas

  • 0.5 cup Frozen Corn

  • 3 tablespoons Reduced Sodium Soy Sauce

  • 0.5 teaspoon Pepper

  • 0.25 teaspoon ground Ginger Powder 1 teaspoon finely chopped Fresh Ginger

  • to taste Cayenne Pepper optional

  • to taste Siracha optional

  • to taste Red Pepper Flakes optional

Directions

  • Cook quinoa in 1 cup water according to package instructions.

  • Scramble the eggs in a non-stick large pan over low heat. Slice into strips, squares or scrambled bits. Set aside.

  • Add oil to a large pan and heat over medium heat. Once hot, add onion, carrots and garlic, and cook until soft and transcluscent. Add peas and corn next and heat until warm throughout.

  • Add the quinoa and scrambled egg to the pan and mix to combine.

  • Add soy sauce and spices, and stir to combine. Serve warm and store in an airtight container in the fridge for up to one week.

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