Why You’ll Love This Recipe
I love how quickly this recipe comes together, especially when I already have cooked quinoa in the refrigerator. Once my ingredients are prepared, the actual stir-frying takes only a few minutes.
I also get plenty of texture in every serving. The quinoa becomes lightly toasted, the vegetables retain a little bite, the eggs stay tender, and the shrimp provide a juicy contrast.
Another reason I make this dish regularly is its flexibility. I can use whatever vegetables I have available, adjust the seasonings, or add a little chili sauce when I want extra heat.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 3 cups cooked and cooled quinoa
- 1 pound medium shrimp, peeled and deveined
- 3 large eggs
- 1 cup frozen peas and carrots
- 1 small red bell pepper, diced
- 3 green onions, sliced
- 2 cloves garlic, minced
- 1 teaspoon freshly grated ginger
- 2 tablespoons vegetable or avocado oil, divided
- 3 tablespoons low-sodium soy sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon rice vinegar
- 1/4 teaspoon ground black pepper
- Salt, as needed
- Sesame seeds, optional for serving
Directions
I start by making sure my cooked quinoa is completely cool. I prefer quinoa that has been refrigerated because the grains are firmer and separate more easily during stir-frying.
I pat the shrimp dry with paper towels and season them lightly with salt and black pepper.
In a small bowl, I whisk the soy sauce, sesame oil, and rice vinegar together and set the mixture aside.
I heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Once the pan is hot, I add the shrimp in a single layer.
I cook the shrimp for about 1–2 minutes on each side, just until they’re pink, opaque, and cooked through. I transfer them to a clean plate so they don’t overcook while I prepare the remaining ingredients.
I add a little more oil to the same pan and pour in the beaten eggs. I gently scramble them until they’re just set, then transfer them to the plate with the shrimp.
Next, I add the remaining oil along with the peas and carrots and diced bell pepper. I stir-fry the vegetables for about 2–3 minutes.
I add the garlic, ginger, and the white or pale-green portions of the green onions. I stir-fry everything for another 30 seconds, just until fragrant.
I increase the heat slightly and add the cold cooked quinoa. I spread it across the pan and let it cook briefly without stirring before tossing it with the vegetables. I continue stir-frying for about 3–4 minutes so some of the quinoa develops a lightly toasted flavor.
I pour the prepared sauce over the quinoa and toss until everything is evenly coated.
Finally, I return the cooked shrimp and scrambled eggs to the skillet. I gently toss everything together for another 1–2 minutes, just until heated through.
I taste and adjust the seasoning if necessary. Before serving, I scatter the remaining green onions and optional sesame seeds over the top.
Servings and Timing
I get approximately 4 servings from this recipe.
I allow around 15 minutes for preparation and approximately 15 minutes for cooking when I start with quinoa that’s already cooked and cooled.
- Prep time: 15 minutes
- Cook time: 15 minutes
- Total time: approximately 30 minutes
- Servings: 4
If I need to cook the quinoa specifically for this recipe, I allow additional time for cooking and cooling it before stir-frying.
Variations
For a spicy version, I add sriracha, chili garlic sauce, or crushed red pepper flakes to the sauce. I can also finish each serving with additional hot sauce.
When I want more vegetables, I add mushrooms, broccoli, zucchini, corn, edamame, cabbage, or finely chopped spinach. I keep the pieces fairly small so they cook quickly.
For extra crunch, I add chopped cashews or peanuts immediately before serving.
I can replace the shrimp with diced chicken, tofu, or another protein. I make sure whichever protein I choose is fully cooked before serving.
For a stronger sesame flavor, I sprinkle toasted sesame seeds over the finished dish and add a small additional drizzle of sesame oil.
When I want a lower-sodium version, I use reduced-sodium soy sauce and rely on garlic, ginger, green onions, and rice vinegar to provide additional flavor.
Storage/Reheating
I let leftovers cool before transferring them to an airtight container. I refrigerate them promptly and keep them for up to 3 days.
When reheating, I make sure the shrimp, egg, and quinoa are heated thoroughly. I usually place a portion in a skillet over medium heat with a small splash of water or oil and stir until hot.
I can also use the microwave. I cover the quinoa loosely and heat it in short intervals, stirring between each interval so it warms evenly.
Because shrimp can become rubbery when overcooked, I only reheat each portion once and stop heating as soon as everything is thoroughly hot.
FAQs
Can I use freshly cooked quinoa for Egg Fried Quinoa with Shrimp?
I can, but I get better results with cooled quinoa. Freshly cooked quinoa contains more steam and moisture, which can make the finished dish softer. If I’m short on time, I spread freshly cooked quinoa over a baking sheet so it can cool and dry more quickly before stir-frying.
How do I keep the shrimp from becoming rubbery?
I cook the shrimp separately and remove them from the pan as soon as they’re opaque and cooked through. I return them only during the final minute or two. This prevents me from repeatedly cooking the shrimp while preparing the vegetables and quinoa.
What vegetables can I add to fried quinoa?
I can use peas, carrots, bell peppers, broccoli, mushrooms, corn, edamame, cabbage, zucchini, or spinach. I cut firmer vegetables into small pieces and cook them first so everything becomes tender at approximately the same time.
Can I make Egg Fried Quinoa with Shrimp ahead of time?
I prefer making the complete dish close to serving, but I can prepare several components ahead. I cook and refrigerate the quinoa in advance, chop the vegetables, and mix the sauce. Having these ingredients ready makes the final stir-fry very quick.
Why is cold quinoa better for stir-frying?
I find that refrigerated quinoa is drier and firmer than freshly cooked quinoa. The individual grains separate more easily and can toast against the hot skillet rather than steaming together, giving me a better fried-quinoa texture.
Conclusion
Egg Fried Quinoa with Shrimp gives me a quick one-pan meal packed with savory flavors and plenty of texture. I get tender shrimp, fluffy scrambled eggs, colorful vegetables, and lightly toasted quinoa coated in a simple garlic, ginger, soy, and sesame sauce.
PrintEgg Fried Quinoa with Shrimp
Egg Fried Quinoa with Shrimp is a quick one-pan meal with juicy shrimp, tender scrambled eggs, colorful vegetables, and lightly toasted quinoa. Garlic, ginger, soy sauce, and sesame oil give this easy fried-quinoa dish plenty of savory flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
- Diet: Low Calorie
Ingredients
- 3 cups cooked and cooled quinoa
- 1 pound medium shrimp, peeled and deveined
- 3 large eggs
- 1 cup frozen peas and carrots
- 1 small red bell pepper, diced
- 3 green onions, sliced
- 2 cloves garlic, minced
- 1 teaspoon freshly grated ginger
- 2 tablespoons vegetable or avocado oil, divided
- 3 tablespoons low-sodium soy sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon rice vinegar
- 1/4 teaspoon ground black pepper
- Salt, as needed
- Sesame seeds, optional for serving
Instructions
- Make sure the cooked quinoa is completely cool, preferably refrigerated, so the grains remain firm and separate during stir-frying.
- Pat the shrimp dry with paper towels and season lightly with salt and black pepper.
- In a small bowl, whisk together the soy sauce, sesame oil, and rice vinegar. Set aside.
- Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add the shrimp in a single layer and cook for 1–2 minutes per side, until pink, opaque, and cooked through. Transfer to a clean plate.
- Add a little of the remaining oil to the pan. Pour in the beaten eggs and gently scramble until just set. Transfer the eggs to the plate with the shrimp.
- Add the remaining oil to the skillet along with the peas and carrots and diced red bell pepper. Stir-fry for 2–3 minutes.
- Add the garlic, ginger, and white or pale-green portions of the green onions. Stir-fry for about 30 seconds, until fragrant.
- Increase the heat slightly and add the cold cooked quinoa. Spread it across the pan and allow it to cook briefly without stirring, then toss it with the vegetables. Stir-fry for 3–4 minutes until heated through and lightly toasted.
- Pour the prepared soy sauce mixture over the quinoa and toss until evenly coated.
- Return the cooked shrimp and scrambled eggs to the skillet. Gently toss for 1–2 minutes, just until everything is thoroughly heated.
- Taste and adjust the seasoning as needed. Garnish with the remaining green onions and optional sesame seeds before serving.
Notes
- Cold, previously cooked quinoa works best because it is drier and firmer than freshly cooked quinoa.
- If using freshly cooked quinoa, spread it over a baking sheet and allow it to cool and dry before stir-frying.
- For a spicy version, add sriracha, chili garlic sauce, or crushed red pepper flakes.
- Mushrooms, broccoli, zucchini, corn, edamame, cabbage, or spinach can be added for extra vegetables.
- Chopped cashews or peanuts make a crunchy optional topping.
- Shrimp can be replaced with cooked chicken, tofu, or another preferred protein.
- For a lower-sodium variation, use reduced-sodium soy sauce and adjust added salt to taste.
- Store cooled leftovers promptly in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet with a small splash of water or oil, or microwave in short intervals until thoroughly hot. Avoid repeatedly reheating the shrimp.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 17 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 6 g
- Protein: 34 g
- Cholesterol: 260 mg
