Transform cooked quinoa into a really delicious skillet dinner with this shortcut Quinoa Fried Rice. You can add eggs or omit them, and add more (or less) flavor to your own bowl. See the optional toppings to customize this for each person at your table!
Heat a large nonstick or cast iron skillet over medium-high heat. Once hot, add sesame oil and garlic and cook for 2-3 minutes or until fragrant.
Add the edamame and carrots. Stir, then cook for 4-6 minutes or until the carrots are soft.
Add the cooked quinoa and stir. Cook for 4-5 minutes, or until warmed through.
Optional: Push quinoa mixture to the side and add the eggs. Cook, stirring often to move the uncooked egg underneath, for 3-4 minutes or until fully cooked.
Drizzle the sauce over the pan and stir together. Taste and add more sauce as desired.
Serve warm with chopped peanuts, green onion, cilantro, fresh lime, and/or hot sauce (for adults) as desired.
Notes
Store leftovers in an airtight container in the fridge for up to 5 days. Heat briefly before serving.
Use kitchen scissors to cut the edamame in half for younger toddlers.
Chop the peanuts finely for kids under age 4.
You can cook the quinoa up to 5 days ahead and store it in the fridge until ready to make this recipe.