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Posted by on Jul 22, 2013 in summer | 0 comments

Summer Vegetable + Quinoa “Fried Rice” with Fried Eggs

Summer Vegetable + Quinoa Fried Rice | Kitchen 1204

I’m always trying to broaden our horizons with meatless meals. Fried rice isn’t typically the most nutritious meal, but quinoa is a protein-packed substitute for rice in this take. As always, use whatever vegetables you have on hand. The list below is just a suggestion! I personally love a fried farm egg on top, so I can mix the runny yolk into the stir fry. If that’s not your thing, though, you can mix in a quick-scrambled egg. This serves 3-4 (and makes great leftovers).

A note on soy sauce: in an effort to avoid genetically modified soy and wheat, I found organic shoyu, a naturally brewed soy sauce, at a local grocery store.



1 c quinoa (dry)

2 c vegetable or chicken stock/bouillon equivalent

extra virgin olive oil or virgin coconut oil

2 cloves garlic, sliced thinly

1/4 tsp red pepper flakes

1 small Vidalia (sweet) onion, diced

1-2 squash or zucchini, diced

1-2 sweet peppers, diced

1 tomato, diced

salt & pepper

1/2″ fresh ginger root section (approx. 1 tsp), grated (1/2 tsp ground ginger)

1/4 c low sodium soy sauce

2-4 large eggs

sesame oil (optional)

fresh cilantro



In a medium pot, bring stock and quinoa to boil. Reduce heat and simmer around 15 minutes, or until liquid is gone and white spirals come from grains.



In a large skillet or wok, heat a couple of tablespoons of oil over medium heat.

Add garlic and pepper flakes to preheated oil. Stir for 1-2 minutes until fragrant.

Add onions and dash of salt, stirring occasionally, 2-3 minutes until onions are turning transparent.

Stir in peppers, squash, and ginger. Cook 5-8 minutes or until veggies soften. Reduce heat to low.



Heat a separate skillet or griddle with oil, while veggies are cooking.

For fried eggs, cook one per person. Crack eggs onto skillet over med-low heat. Keep separate if possible. Season with salt and pepper. Cook, without turning, until whites are mostly set on top. Set aside.

For scrambled eggs, crack 2-3 eggs into skillet over medium-high heat. Scramble in pan. Season with salt and pepper. You’re not going for perfectly glossy eggs like a breakfast dish–you want to cook these hot and quickly! Set aside.


Put it together:

Once veggies are cooked and heat is reduced, stir in cooked quinoa, tomato, soy sauce, and a drizzle of sesame oil (optional) to skillet. If you scrambled your eggs, stir them in now. Stir over med-low to low heat until throughly heated through.

If you fried your eggs, plate desired amount of quinoa/veggie mixture and top with egg.

Garnish with fresh cilantro.


Substitutions + Add-ons:

For more protein, add sauteed chicken or shrimp.

Substitute fresh ginger with 1/2 tsp ground ginger.

Add toasted sesame seeds and/or cashews for more stir fry fun!

For a spicier stir fry, bump up red pepper flakes to 1/2 tsp.

For an egg-free recipe, omit eggs.

For a vegan recipe, omit eggs and use vegetable stock.

For a gluten free recipe, use gluten free soy sauce.


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