Okay, let me paint a picture for you: it’s 7 PM, you’ve just juggled work, errands, and maybe a tiny meltdown (hey, it happens!). You want something quick, nourishing, and not boring. Enter egg fried quinoa—my absolute go-to for a dinner that lands on the table fast, tastes vibrant, and fills you up just right. The nutty quinoa grains get a lovely golden crunch, the eggs scramble in with fluffy goodness, and a splash of soy sauce wakes up the whole bowl with that umami punch. Trust me, this dish feels like a warm hug after a long day, and the best part? It comes together in just about 20 minutes. Let’s get cooking!
Quick Facts
Yield: Serves 2
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Ingredients
For the Main Dish:
1 cup cooked quinoa (preferably chilled)
2 large eggs
1 tbsp vegetable oil (or olive oil)
1 small onion, finely chopped
2 garlic cloves, minced
1/2 cup frozen peas (thawed)
2 green onions, sliced
2 tbsp soy sauce
1 tsp toasted sesame oil (optional but recommended)
Salt and black pepper to taste
How I Make It
Step 1:
Heat your skillet over medium-high heat and add the vegetable oil. Toss in the chopped onion and sauté until soft and translucent, about 3 minutes—your kitchen will start smelling amazing!
Step 2:
Add the minced garlic and cook for another 30 seconds, stirring constantly so it doesn’t burn.
Step 3:
Push the onion and garlic to one side of the pan. Crack in the eggs directly on the empty side and scramble them gently until they’re just set but still moist. This keeps them fluffy instead of rubbery.
Step 4:
Mix everything together, then stir in the cooked quinoa and thawed peas. Spread the mixture out over the pan and let it sit untouched for about a minute to get a slight crisp on the quinoa—this adds texture magic.
Step 5:
Drizzle in soy sauce and a splash of toasted sesame oil, then toss everything to combine. Taste and add a pinch of salt or pepper as needed.
Step 6:
Remove the skillet from heat, sprinkle with fresh sliced green onions, and serve immediately while it’s warm and fragrant.
Variations & Tips
Swap peas for chopped bell peppers or shredded carrots for extra crunch.
Add a pinch of red pepper flakes if you like a little heat.
Use day-old quinoa from the fridge—this prevents mushiness and helps with crispiness.
For a protein boost, stir in cooked shrimp, diced chicken, or tofu cubes.
Keep an eye on the eggs—overcooked eggs can dry out the dish.
How I Like to Serve It
I love pairing this egg fried quinoa with a simple cucumber salad on the side to add freshness. It’s perfect for cozy weeknight dinners or a grab-and-go lunch the next day. And when spring rolls around, throw in some fresh herbs like cilantro or basil to brighten it up even more!
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet for best texture.
If you don’t have quinoa, you can substitute with cooked rice, but adjust cooking times slightly.
Closing: This recipe never fails to turn plain quinoa into a quick, satisfying meal that feels anything but ordinary.
