April McKinney's Quinoa Fried Rice - WSMV News 4

April McKinney's Quinoa Fried Rice

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◦              1 Cup Quinoa 

◦              2 Cups Low Sodium Chicken Broth or Water

◦              1 Tbls Canola Oil

◦              2 Eggs

◦              2 Scallions, chopped

◦              1 tsp Ginger, minced

◦              2 Garlic Cloves, minced

◦              1/2 Cup Shredded Carrots

◦              1/2 Cup Edamame (May substitute Peas)

◦              1/4 Cup Soy Sauce

◦              Optional: Siracha Chili Sauce


  1. Cook Quinoa according to package directions with water or chicken broth.  Once it is cooked, spread it on a plate and refrigerate until ready to use.  You may do this ahead of time if possible, the colder the quinoa the better the dish will turn out.
  2. In a wok or large skillet heat half of oil over high heat, then lightly scramble eggs in the oil.  Once cooked, remove and add remaining oil to the skillet.
  3. Then add  Scallions, Ginger, Garlic, and Carrots to the skillet, stir while cooking for 1-2 minutes.
  4. Next add Edamame, cooled Quinoa, and Soy Sauce, stir continually until heated through and well combined.

Garnish with Siracha Chili Sauce for a little heat if desired

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