Quinoa Fried Rice | The Style Scribe

Quinoa Fried Rice | The Style Scribe

Quinoa Fried Rice | The Style Scribe

Quinoa Fried Rice | The Style Scribe

Quinoa Fried Rice | The Style Scribe

Quinoa Fried Rice | The Style Scribe

Quinoa Fried Rice | The Style Scribe

Quinoa Fried Rice | The Style Scribe

Quinoa Fried Rice | The Style Scribe

Quinoa Fried Rice | The Style Scribe

I found this recipe via Damn Delicious a couple years ago, and it’s been a healthy comfort food go-to ever since. When I’m really craving Chinese food, this is an MSG-free option that has a bunch of protein, vegetables and amazing flavor. The only things I changed from her recipe is removing ginger (I hate it!), adding a third egg (can’t get enough!) and adding a touch more soy sauce (the saltier the better!). This recipe makes a ton of food, so this is another awesome recipe to make on Sunday for meal prep for the week – it tastes great days out, so it makes delicious leftovers!

WHAT-YOULL-NEED

3 cups of cooked quinoa

3 eggs cooked

1/2 cup frozen peas

1/2 cup frozen corn

1 white onion, chopped

1 zucchini, chopped

2 green onions, sliced

8 ounces mushrooms, sliced

2 carrots, peeled and grated (or chopped)

1 head of broccoli, chopped into florets

4 tablespoons of soy sauce

2 tablespoons of olive oil, divided

Sriracha

DIRECTIONS

  • Heat olive oil in a medium skillet over low-medium heat. Add eggs and fry 2-3 minutes per side until cooked through. Let cool, then dice into small pieces.
  • Heat one tablespoon of olive oil in a large skillet over medium-high heat. Add garlic and onion and cook until onions have become transparent (4-5 min).
  • Add mushrooms, broccoli and zucchini. Cook until vegetables are tender, stirring constantly.
  • Add corn, peas, carrots and quinoa. Cook and stir consistently until heated through (about 2 minutes).
  • Add soy sauce and stir to combine. Continue cooking and stirring constantly until heated throughout (about 2 minutes).
  • Stir in green onions and diced eggs.
  • Serve immediately and drizzle with Sriracha for a spicy kick!

{ recipe derived via – photography by The Style Scribe }

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