Thai Quinoa “Fried Rice”


January 10, 2013

Author: KatieChin

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Although this recipe isn’t really fried “rice” it is prepared just like authentic Thai fried rice but instead of rice I’m using quinoa (pronounced keen-wah). If you didn’t already know, quinoa is truly a super food. Not only is it low in calories it is a complete protein, meaning it contains all 9 essential amino acids. It’s also rich in lysine, iron, magnesium, vitamin E, potassium, and fiber. Who knew? Although it’s actually a seed it’s prepared like a whole grain and has a slight nutty taste. Quinoa can be quite bland so it’s not the most exciting thing to serve on its own. I decided to marry some quinoa with the salty, sweet, sour and hot flavors found in in Thai fried rice and it was a match made in heaven!

Chock full of protein and flavor, my husband and kids gobbled up their bowls and were asking for seconds before I even had a chance to sit down. Feel free to add your own mix of veggies or throw in some cooked chopped chicken or shrimp if you feel like it. Looking at the twins’ soccer, ballet, gymnastics and swimming schedule, I plan to cook this quick-perfect-for-a-weeknight-meal all the time to keep the kids healthy and strong!


2 eggs

1 ½ teaspoons salt, divided

Pinch freshly ground white pepper

2 tbsp vegetable oil, divided

1 garlic clove, minced

1 shallot, finely sliced

3 cups cooked and chilled quinoa

4 teaspoons fish sauce (nam pla)

1 tablespoon soy sauce

1 tablespoon palm sugar or brown sugar

8 oz firm tofu, drained, patted dry and cubed

1/2 cup red bell pepper, diced

2 to 4 teaspoons Asian chili sauce (preferably Srircha)

4 tablespoons finely chopped fresh cilantro plus more for garnish

Finely chopped green onions (green and white parts) for garnish


  • In a medium bowl, whisk together eggs, 1 teaspoon of the salt and pepper.
  • Heat ½ of the oil in a wok or skillet over medium heat. Cook eggs, stirring, until set but still moist. Transfer eggs to a plate. Wash and thoroughly dry wok.
  • Heat the remaining oil over medium-high heat. Add garlic and shallots and stir-fry until fragrant, about 1 minute. Add quinoq and stir-fry for 2 minutes. Add fish sauce, soy sauce and palm sugar and stir-fry for 2 minutes. Add red pepper and tofu and stir-fry for 1 minute. Add reserved eggs, chili sauce and cilantro and stir-fry for 30 seconds.
  • Dish out onto serving bowl and garnish with cilantro and green onions.