Easy Quinoa “Fried Rice”

Guys, it’s been a hell of a week.  With subzero temperatures, school work piling up, and the death of my ex-boyfriend and college friend, this week has taken its toll.  I won’t bring you down with a long sob story but losing John (Also my current boyfriend’s name.  Don’t panic.  He’s safe and wonderful as always.) has been one of the hardest things I’ve ever gone through.  He was 23, a great guy, and taken entirely too early.  May he rest in peace.

With this cold weather and a sad soul, I’ve been into delicious food involving minimal effort.  But, you know me, I’m not willing to sacrifice healthiness for comfort. So the other day, when it was literally -30 something wind chills out, I whipped up this fried rice with just the ingredients I had in my fridge.  No way was I venturing out to the store in that!

Lucky for me, my family could be the poster-child for leftovers.  Since we cook most of our meals instead of eating out, we tend to have extra bits and pieces laying around.  I noticed there was some quinoa, no-brainer.  We also had steamed some frozen “Mexican mixed vegetables” earlier in the week so those became my main veggies source.  A leftover nub of zucchini from omelets and my ever-present edamame also made the cut.  Side note: If you are a vegetarian you HAVE to keep edamame in your fridge.  No really, it’s a requirement.  The beans are a delicious snack, salad topper, taco filling, you name it!  Just buy the frozen stuff (like Trader Joe’s- my fav!), boil it on Sunday, and munch all week.  Anyways, with those simple ingredients and an egg for scrambling, I was all set.

Some fresh, some leftover, all delicious.

Some fresh, some leftover, all delicious.

I started by scrambling the egg in a hot pan with some non-stick spray and chopped garlic & ginger.  No need for all the oil and grease you get in carry out.  Next I dumped in the raw zucchini first to get those cooked and added the pre-cooked mixed vegetables once that was softened.  Here’s the cool thing about this step.  You can add any variety of veggies here; frozen, raw, pre-cooked.  Just start with the ones that need the most time (frozen), and if you’re using some that need less time (raw, pre-cooked) add those after a few minutes. I added my edamame last as they can get mushy if they’re overcooked and I like them to have some snap. Then dump in your cooked quinoa- or rice, or couscous, or whatever grain you’ve got sitting in that fridge- and give it a mix!  Ta-da!

Look at that hot, steamy pan of…. Leftovers. Said no one ever. UNTIL NOW!

Look at that hot, steamy pan of…. Leftovers. Said no one ever. UNTIL NOW!

“Alright so I’ve got the veggies and the egg and the ‘rice’ but this doesn’t quite taste like real fried rice…”  Right you are.  You need some soy sauce, right?  Sorry, wrong this time!  Liquid aminos are where. it. is at.  This is a product made by Bragg (a super cool health-nut company) that is designed to taste like soy sauce with NO added salt and zero calories.  Best part is, because it’s a soy-based product, it contains 16 out of the 20 essential and non-essential amino acids your body needs to build muscle!  Helllll yeah.  My kind of soy sauce.  Check it out.

Yes. That's jarred garlic and ginger. Told you I was feeling lazy.

Yes. That’s jarred garlic and ginger. Told you I was feeling lazy.

Oh, and I bought it in this nifty spray bottle so I just gave my pan a healthy number of spritzes until I was happy with the flavor.  You can buy this stuff by the gallon though too… Go crazy.

Easy Quinoa “Fried Rice”
Recipe Type: Main Dish
Cuisine: Asian
Prep time:
Cook time:
Total time:
Serves: 1
An easy way to turn random leftovers into delicious, healthy fried rice! Don’t have leftovers? Just boil some rice and chop some fresh veggies and you’re set!
  • 1/2 cup cooked quinoa or rice
  • 1 cup mixed vegetables (raw, frozen, or cooked)
  • 1/2 cup cooked edamame beans
  • 1 egg
  • 1 tsp chopped garlic
  • 1 tsp chopped ginger
  • 1 Tbsp liquide aminos (adjust to taste)
  • Salt and pepper
  1. Heat a medium frying pan over medium-high heat and coat with cooking spray
  2. Drop egg into pan and scramble just a minute or so- it should be undercooked since it will be in the pan longest
  3. Add garlic and ginger and stir for 30-60 seconds
  4. Add vegetables based on cook time (frozen first, then fresh, then pre-cooked)
  5. Once vegetable are cooked, add quinoa then edamame and stir until heated through
  6. Spray entire pan with liquid aminos, tasting for desired flavor
  7. Season with salt and pepper to taste and enjoy!
Serving size: 1 Serving Calories: 345 Fat: 12g Saturated fat: 3g Carbohydrates: 37g Sugar: 3g Sodium: 540mg Fiber: 10g Protein: 21g Cholesterol: 185mg


There ya have it!  Easy, quick, and delicious homemade fried rice!  This stuff won’t cure all your pains but I can tell you it helped me feel better and quit the pathetic sniffling for a while.

Vegetable Quinoa "Fried Rice"

Vegetable Quinoa “Fried Rice”

Much Love! Natalie


P.S.  I would like to give a HUGE shout-out to Renee, my wonderful boyfriend’s coworker, for not only subscribing to my blog and being the first to comment but for sharing my page on her Facebook.  WOW.  Thank you!  Be expecting some yummy treats in the AP department soon! 😉

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