This healthy twist on classic fried rice uses protein-rich quinoa for a satisfying, gluten-free meal packed with flavor and veggies. Quick, easy, and perfect for using up leftovers your new go-to weeknight dinner.

Ingredients

3 tablespoons butter, divided
2 large eggs, whisked
2 medium carrots, peeled and diced
1 small white onion, diced
1/2 cup frozen peas
3 cloves garlic, minced
Salt and pepper, to taste
4 cups cooked and chilled quinoa (*see tips below)
3 green onions, thinly sliced
3–4 tablespoons soy sauce, or to taste
2 teaspoons oyster sauce (optional)
1/2 teaspoon toasted sesame oil

Instructions

Scramble the eggs:
In a large skillet or wok over medium-high heat, melt 1/2 tablespoon butter. Add the whisked eggs and cook, stirring gently, until just scrambled. Transfer the eggs to a plate and set aside.
Sauté the vegetables:
Add 1 tablespoon butter to the same skillet. Once melted, add carrots, onion, peas, and garlic, and season with salt and pepper. Cook for about 5 minutes, stirring occasionally, until the vegetables are tender.
Add the quinoa and sauces:
Increase the heat to high and melt the remaining 1 1/2 tablespoons butter in the skillet. Immediately stir in the chilled quinoa, green onions, soy sauce, and oyster sauce (if using). Stir-fry everything together for about 3 minutes, allowing the quinoa to crisp up slightly.
Combine and finish:
Stir the scrambled eggs back into the skillet. Drizzle with toasted sesame oil, stir to combine, then remove from heat.
Serve warm and enjoy!

Why You’ll Love This Recipe

Healthier alternative to takeout fried rice
Gluten-free and protein-packed, thanks to quinoa
Perfect for meal prep or leftovers
Quick and customizable with whatever veggies you have on hand
Ready in under 30 minutes

Tips

Use cold, cooked quinoa: Freshly cooked quinoa will turn mushy. Chill it in the fridge for a few hours (or overnight) before using.
Don’t skip the high heat: It helps give quinoa that classic fried rice texture and slight crisp.
Butter adds flavor: But you can substitute with oil if you prefer.
Pre-chop ingredients: This dish cooks fast, so have everything ready before you start.

Variations and Substitutions

Make it vegetarian: Omit the oyster sauce or use a plant-based version.
Add protein: Stir in cooked chicken, shrimp, tofu, or edamame.
Change the veggies: Bell peppers, corn, zucchini, mushrooms, or spinach work great.
Spice it up: Add chili flakes, sriracha, or diced jalapeños.
Use tamari or coconut aminos instead of soy sauce for a gluten-free option.

FAQs

Can I use freshly cooked quinoa?
It’s best to use cold, cooked quinoa. If you’re in a rush, spread hot quinoa on a baking sheet and chill it in the fridge or freezer for a few minutes.

What can I use instead of butter?
You can substitute with olive oil, avocado oil, or sesame oil, though butter adds richness.

Is this dish freezer-friendly?
Yes! Store in an airtight container and freeze for up to 2 months. Reheat in a skillet or microwave.

Can I make this vegan?
Absolutely—omit the eggs, use plant-based butter or oil, and skip the oyster sauce (or use a vegan alternative).

Serving

Serve hot as a main dish or a side to grilled meats or tofu.
Add a fried egg on top for extra protein.
Pair with a side of steamed dumplings, miso soup, or Asian cucumber salad.

Suggestions

Great for meal prepping lunches or dinner ahead of time.
Perfect way to use up leftover quinoa and veggies.
Try serving it in lettuce wraps for a low-carb twist.
Add to your weekly rotation as a meatless Monday meal.