Quinoa Fried Rice with Fried Eggs

A healthy twist on traditional fried rice using protein-rich quinoa and fresh vegetables, topped with a perfectly fried egg.

Preparation Time

• Prep: 15 minutes
• Cook: 20 minutes
• Total: 35 minutes
• Servings: 3-4

Ingredients

For Quinoa Base

• 1 cup quinoa (dry)
• 2 cups vegetable or chicken stock

For Stir Fry

• Extra virgin olive oil or virgin coconut oil
• 2 cloves garlic, sliced thinly
• ¼ tsp red pepper flakes
• 1 small Vidalia (sweet) onion, diced
• 1-2 squash or zucchini, diced
• 1-2 sweet peppers, diced
• 1 tomato, diced
• ½ inch fresh ginger root section (or ½ tsp ground ginger), grated
• ¼ cup low sodium soy sauce
• Salt & pepper to taste
• Sesame oil (optional)

For Eggs & Garnish

• 2-4 large eggs
• Fresh cilantro
• Toasted sesame seeds (optional)

Instructions

1. Cook quinoa:

   • Bring stock and quinoa to boil
   • Reduce heat and simmer 15 minutes
   • Cook until liquid is absorbed and white spirals appear
   • Set aside

2. Prepare vegetables:

   • Heat oil in large skillet over medium heat
   • Add garlic and pepper flakes, cook 1-2 minutes
   • Add onions and salt, cook 2-3 minutes
   • Add peppers, squash, and ginger
   • Cook 5-8 minutes until vegetables soften
   • Reduce heat to low

3. Cook eggs (choose method):

   • For fried eggs:
     • Heat separate skillet with oil
     • Cook eggs over medium-low heat
     • Season with salt and pepper
     • Cook until whites set but yolks runny
   • For scrambled eggs:
     • Cook quickly over medium-high heat
     • Season with salt and pepper
     • Set aside

4. Combine and serve:

   • Add cooked quinoa to vegetables
   • Stir in tomato and soy sauce
   • Add optional sesame oil
   • If using scrambled eggs, mix in now
   • For fried eggs, place on top of servings
   • Garnish with cilantro and sesame seeds

Variations & Substitutions

• Add sautéed chicken or shrimp for extra protein
• Use ½ tsp ground ginger if fresh unavailable
• Add toasted cashews for crunch
• Increase red pepper flakes to ½ tsp for more heat
• Make vegan by omitting eggs and using vegetable stock
• Use gluten-free soy sauce for gluten-free version

Notes

• Great for meal prep and leftovers
• Customize vegetables based on availability
• Runny egg yolk adds richness when mixed in
• Can be served hot or cold
• Keeps well in refrigerator for 2-3 days