Quinoa Fried Rice
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick 20-minute fried rice made with fluffy quinoa and tender vegetables like broccoli, peppers, and mushrooms. A vegetarian grain bowl with savory soy-sesame flavor that works for weeknight dinners.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4-5 cups cooked quinoa (from about 1 cup uncooked)
- 1 tablespoon canola oil
- 1 cup onion (chopped small)
- 1 medium red bell pepper (chopped small)
- 1 small head broccoli (cut into very small florets, about 2 cups)
- 1 cup peas and carrots (I use a frozen mix)
- 1 cup mushrooms (chopped small (white button or cremini work well))
- 2 large eggs
- 1/3 cup low-sodium soy sauce
- 1 tablespoon Asian chili garlic sauce (see notes)
- 1 teaspoon sesame oil
- Sesame seeds (to garnish)
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 954mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1069mg
- Calcium
- 137mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 954MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.