This Mushroom & Edamame Quinoa Fried “Rice” is a vibrant, nutrient-packed twist on a classic favorite. Earthy mushrooms and tender edamame mingle with fluffy quinoa, creating a satisfying texture in every bite. A hint of garlic and soy sauce adds a savory depth, while a sprinkle of green onions brings a fresh, zesty finish. Ready in just 30 minutes, it’s a quick yet wholesome meal that feels indulgent without the guilt.
Each forkful delivers a delightful mix of umami richness and subtle crunch, making it a feast for both your taste buds and your well-being. Perfect for busy weeknights or meal prep, this dish is as versatile as it is flavorful. Whether you’re a quinoa enthusiast or new to this superfood, this recipe promises to become a go-to favorite in your kitchen.
Ingredients for Mushroom & Edamame Quinoa Fried “Rice”
- ½ tablespoon grapeseed or olive oil (or any neutral oil)
- 3 garlic cloves, minced
- 2 green onions, thinly sliced
- 4 oz shiitake mushrooms, stemmed & sliced (substitute with cremini or button mushrooms)
- 1 tablespoon freshly grated ginger
- A few handfuls chopped kale (spinach or other greens work too)
- 1½ cups cooked quinoa (leftover quinoa is perfect)
- ½ cup frozen edamame, thawed
- ¼ cup thinly sliced basil or cilantro (use your favorite herb)
- 2 (or 3) large eggs, beaten
- 3-4 teaspoons soy sauce or tamari (adjust to taste)
- Sriracha or red pepper flakes (optional, for heat)
- Sliced almonds & sesame seeds (for garnish)
- Toasted sesame oil, for drizzling
- Sea salt and fresh black pepper, to taste
- Seared tofu or other protein (optional, for added protein)
Step-by-Step Instructions
- Heat the oil in a large nonstick frying pan over medium-high heat. Swirl to coat the pan evenly.
- When the oil shimmers, add the garlic and green onions. Cook until aromatic, about 30 seconds.
- Add the mushrooms and ginger, season with salt, and cook, stirring occasionally, until the mushrooms are browned, about 5 minutes.
- Add the kale, quinoa, edamame, and basil. Toss to coat with oil and heat through. Cook until the quinoa is golden brown, about 3 minutes.
- Make a well in the center of the mixture, exposing the pan bottom. Pour the beaten eggs and soy sauce into the well. Stir until the eggs are just cooked through.
- Break up the egg mixture and stir into the grain-vegetable mixture. Stir-fry until the edges are golden, about 3 minutes.
- Taste and adjust seasoning with sriracha or red pepper flakes and additional soy sauce if needed.
- Top with sliced almonds, sesame seeds, and a drizzle of toasted sesame oil. Serve immediately.
Perfect Pairings: Serving Suggestions
This Mushroom & Edamame Quinoa Fried “Rice” is a versatile dish that can stand alone as a satisfying meal or be paired with complementary sides. For a heartier option, add seared tofu or grilled chicken. Serve it alongside a light cucumber salad or steamed bok choy for a refreshing contrast. A drizzle of toasted sesame oil and a sprinkle of sesame seeds add a finishing touch of flavor and texture.
Make It Your Own: Recipe Variations
Customize this dish to suit your taste or pantry staples! Swap shiitake mushrooms for cremini or button mushrooms, or use spinach instead of kale. For a nuttier flavor, try adding a tablespoon of peanut butter to the soy sauce mixture. If you’re vegan, skip the eggs and add crumbled tofu or a splash of coconut aminos for richness. The possibilities are endless!
Quick & Easy: Time-Saving Tips
To streamline this recipe, prep your ingredients ahead of time. Cook the quinoa in bulk and store it in the fridge for up to 3 days. Use pre-sliced mushrooms and pre-washed kale to cut down on prep work. If you’re in a rush, skip the egg step and top the dish with a fried egg for a quick protein boost. These small tweaks can save you valuable time without sacrificing flavor.
Keep It Fresh: Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it in a skillet over medium heat with a splash of water or soy sauce to prevent drying out. Avoid microwaving, as it can make the quinoa mushy. For a crispy texture, spread the mixture in a single layer and let it sizzle for a few minutes before stirring.
Mushroom & Edamame Quinoa Fried “Rice”
Equipment
- large nonstick frying pan
Ingredients
- ½ tablespoon grapeseed or olive oil
- 3 cloves garlic, minced
- 2 green onions, thinly sliced
- 4 oz shiitake mushrooms, stemmed & sliced
- 1 tablespoon freshly grated ginger
- A few handfuls chopped kale
- 1½ cups cooked quinoa
- ½ cup frozen edamame
- ¼ cup thinly sliced basil or cilantro
- 2 (or 3) large eggs, beaten
- 3-4 teaspoons soy sauce or tamari
- Sriracha or red pepper flakes
- Sliced almonds & sesame seeds
- Toasted sesame oil, for drizzling
- Sea salt and fresh black pepper
- Seared tofu or other protein (optional)
Instructions
- Heat the oil in a large nonstick frying pan over medium-high heat, and swirl to coat the pan.
- When the oil shimmers, add the garlic and green onions and cook until aromatic, about 30 seconds.
- Add the mushrooms and ginger, season with salt, and cook, stirring occasionally, until browned, about 5 minutes.
- Add the kale, quinoa, edamame, and basil, toss to coat with oil and heat through.
- Cook until the grain is golden brown, about 3 minutes.
- Make a well in the center of the mixture, exposing the pan bottom.
- Put the egg and soy sauce in the well and stir until just cooked through.
- Break up the egg mixture and stir into the grain-vegetable mixture, stir-frying until the edges are golden, about 3 minutes.
- Taste and adjust seasoning with sriracha or red pepper flakes and additional soy sauce.
- Top with sliced almonds, sesame seeds, and a drizzle of toasted sesame oil & serve.