📝 About This Recipe
This vibrant twist on a takeout classic swaps traditional white rice for protein-packed quinoa, offering a nutty complexity and a delightful 'pop' in every bite. Infused with ginger, garlic, and a hint of toasted sesame, this dish is a masterclass in balancing textures—from the snap of fresh vegetables to the silkiness of soft-scrambled eggs. It’s a wholesome, nutrient-dense meal that satisfies cravings while providing a sophisticated depth of flavor that only ancient grains can deliver.
🥗 Ingredients
The Quinoa Base
- 3 cups White or Tri-color Quinoa (cooked and chilled, preferably day-old)
- 1 tablespoon Toasted Sesame Oil (for tossing the cold quinoa)
Aromatics and Vegetables
- 2 tablespoons Grapeseed or Vegetable Oil (divided; use a high-smoke point oil)
- 2 medium Carrots (peeled and finely diced)
- 1/2 cup Frozen Edamame (shelled and thawed)
- 1 small Red Bell Pepper (finely diced)
- 1 tablespoon Fresh Ginger (peeled and grated)
- 3 cloves Garlic (minced)
- 4 stalks Green Onions (whites and greens separated, thinly sliced)
Protein and Sauce
- 3 Large Eggs (lightly beaten with a pinch of salt)
- 3 tablespoons Low-Sodium Soy Sauce (or tamari for a gluten-free option)
- 1 tablespoon Rice Vinegar (for a bright acidic finish)
- 1 teaspoon Sriracha or Chili Garlic Sauce (optional, for subtle heat)
Garnish
- 1 teaspoon Toasted Sesame Seeds (black or white)
- 1/4 cup Fresh Cilantro (roughly chopped)
👨🍳 Instructions
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1
Begin by prepping your cooked quinoa. If it's clumped together from the fridge, gently break it up with a fork and toss it with 1 tablespoon of toasted sesame oil to ensure the grains stay separate during frying.
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2
Heat a large wok or a heavy-bottomed cast-iron skillet over medium-high heat. Add 1 tablespoon of the neutral oil and swirl to coat the surface.
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3
Pour in the beaten eggs. Let them sit for 10 seconds to set slightly, then gently scramble them until just cooked through but still moist. Remove the eggs from the pan and set aside on a plate.
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4
Wipe out the pan if necessary, then add the remaining tablespoon of oil. Increase the heat to high until the oil is shimmering.
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5
Add the diced carrots and red bell pepper. Stir-fry for 2-3 minutes until the vegetables are tender-crisp and showing slight charred edges.
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6
Toss in the edamame and the white parts of the green onions. Stir-fry for another 60 seconds.
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7
Clear a small space in the center of the pan and add the minced garlic and grated ginger. Press them into the pan for 30 seconds until fragrant, then stir them into the rest of the vegetables.
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8
Add the chilled quinoa to the pan. Spread it out in an even layer and let it sit undisturbed for 1-2 minutes to allow the bottom to get slightly crispy and 'fried'.
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9
Drizzle the soy sauce, rice vinegar, and sriracha (if using) evenly over the quinoa.
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10
Toss everything together vigorously for 2-3 minutes, ensuring the sauce coats every grain and the quinoa is heated through completely.
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11
Fold the cooked eggs back into the mixture, breaking them up into bite-sized pieces with your spatula.
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12
Turn off the heat. Stir in the green onion tops and a handful of cilantro.
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13
Taste and adjust seasoning; add an extra splash of soy sauce or a pinch of white pepper if desired.
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14
Transfer to a large serving bowl and garnish with toasted sesame seeds and extra cilantro for a fresh, professional finish.
💡 Chef's Tips
Always use cold, leftover quinoa; fresh quinoa is too moist and will turn mushy in the pan. For the best texture, cook your quinoa with slightly less water (a 1:1.75 ratio) to ensure the grains remain firm. Don't crowd the pan; if cooking for a large group, fry the quinoa in two batches to maintain high heat and achieve that 'wok hei' flavor. If you want a vegan version, swap the eggs for crumbled extra-firm tofu seasoned with turmeric and nutritional yeast. To add more umami, stir in a teaspoon of miso paste diluted in the soy sauce before adding it to the pan.
🍽️ Serving Suggestions
Serve alongside crispy seared salmon or honey-garlic shrimp for a complete protein-rich dinner. Pair with a chilled glass of Riesling or a crisp Japanese lager to balance the savory-salty notes. Serve as a base for a 'Buddha Bowl' topped with fresh avocado slices and a drizzle of spicy mayo. Accompany with a side of smashed cucumber salad seasoned with rice vinegar and chili flakes. Offer a small bowl of kimchi on the side for a fermented, tangy contrast to the earthy quinoa.