Serves 4
20 min
Quinoa Fried Rice
Recipe GLPRce058c34a4c1ab
A quick and savory fried rice made with nutty quinoa instead of traditional rice, studded with diced ham, scrambled eggs, and fresh aromatics. This Asian-inspired dish comes together in minutes with high-heat wok cooking, creating a satisfying side dish or light meal with umami depth from soy sauce and fish sauce.
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Ingredients
1 tablespoon cooking oil
2 eggs
1 cup diced ham
1 stalk green onion, chopped
1 teaspoon grated fresh ginger
1 clove garlic, finely minced
1/2 cup frozen peas
2 cups cooked, chilled quinoa
1 1/2 teaspoon soy sauce
1 teaspoon fish sauce
freshly ground black pepper to taste
Directions
Heat a large wok or skillet over high heat until it is very hot. Pour in the cooking oil and swirl to coat the pan evenly.
Crack the eggs into the hot pan and scramble quickly for about 15 seconds, just until the eggs are set but still slightly moist. Transfer the cooked eggs to a clean plate.
Return the wok to the stove and reduce the heat to medium-high. Add the diced ham and stir-fry for 2 minutes, allowing it to warm through and develop light brown edges. Push the ham to the side of the wok to create space for the remaining ingredients.
Add a touch more oil if the pan looks dry. Add the green onion, ginger, and garlic to the empty side of the wok and stir-fry for about 30 seconds, stirring constantly until fragrant. Mix these aromatics together with the ham.
Return the scrambled eggs to the wok along with the frozen peas and chilled cooked quinoa. Toss everything together and stir-fry for 2 minutes, spreading the mixture across the entire surface of the wok to ensure even heating.
Drizzle in the soy sauce and fish sauce, then add black pepper to taste. Toss everything together once more and stir-fry for 1 additional minute. Taste a portion that includes ham to check seasoning, as the ham contributes saltiness; adjust soy sauce or fish sauce as desired.
