Quinoa Shrimp “Fried Rice”
Quinoa Shrimp Fried Rice is a healthier, tasty take on the classic ham fried rice. It's made with nutritious quinoa (no white rice), carrots, peas, edamame, shrimp and a delicious seasoning. A hearty exciting recipe!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Calories: 463 kcal
- 1 cup white quinoa
- 12 oz medium (51-60) shrimp, peeled and deveined
- 6 tsp olive oil , divided
- 1 1/2 cups frozen peas and carrots blend
- 1/2 cup shelled edamame
- 3/4 cup chopped green onions (about 4 stalks)
- 3 cloves garlic , minced
- 2 tsp peeled and finely minced ginger
- 4 large eggs
- 2 Tbsp soy sauce , or to taste
- 2 Tbsp mirin
- 2 tsp sesame oil
- 1/4 cup chopped cilantro
Preferably the day before preparing this dish cook quinoa according to directions on package in 2 cups water. Chill in an airtight container in refrigerator until ready to use.
The quinoa can also be cooked just before preparing the recipe, just drain off any excess liquid.
Heat 2 tsp oil in a 12-inch (fairly deep) non-stick skillet or non-stick wok over medium-high heat.
Add shrimp, season lightly with salt and cook, tossing occasionally until shrimp are opaque and just cooked through, about 2 minutes. Transfer shrimp to a plate.
Add another 2 tsp oil to skillet. Add peas and carrots, edamame, green onions, garlic and ginger and saute 3 minutes. Push veggies over to one side of the pan.
Add remaining 2 tsp oil to opposite side of the pan. Add in eggs and cook and scramble until they are just set (but are still slightly runny).
Add quinoa and shrimp to skillet. Drizzle in soy sauce, mirin and sesame oil.
Cook and toss until liquid has evaporated, about 2 - 3 minutes. Toss in cilantro and serve warm.