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Egg Fried Quinoa with Shrimp

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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.

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

  1. Make sure the cooked quinoa is completely cool, preferably refrigerated, so the grains remain firm and separate during stir-frying.
  2. Pat the shrimp dry with paper towels and season lightly with salt and black pepper.
  3. In a small bowl, whisk together the soy sauce, sesame oil, and rice vinegar. Set aside.
  4. 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.
  5. 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.
  6. Add the remaining oil to the skillet along with the peas and carrots and diced red bell pepper. Stir-fry for 2–3 minutes.
  7. Add the garlic, ginger, and white or pale-green portions of the green onions. Stir-fry for about 30 seconds, until fragrant.
  8. 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.
  9. Pour the prepared soy sauce mixture over the quinoa and toss until evenly coated.
  10. Return the cooked shrimp and scrambled eggs to the skillet. Gently toss for 1–2 minutes, just until everything is thoroughly heated.
  11. 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

Find it online: https://thefamilycooking.com/egg-fried-quinoa-with-shrimp/