A healthier take on the classic Vegetable Fried Rice, this Instant Pot Quinoa “Fried Rice” is just as delicious and will make you feel good too!
In all my years of existence, (okay… not that maaaany!) I never heard anyone say they don’t like vegetable fried rice. It’s simply not possible! I mean, that will be quite the turning heads statement, don’t you think?
And who can blame us for that? All that butter, extra sodium and soy will make any vegetable dish simply irresistible, even in the eyes of a child!
However, as the years have gone by I quickly discovered the all that yummy butter, sodium and soy don’t quite love me back. Hmm shocker! Knowing what I know now, it’s easy to say NO to a delicious bowl of traditional vegetable fried rice.
Check Out This Instant Pot Favorite!
Making Way For The New…
It’s when I decided to make my own Quinoa Vegetable “Fried Rice” which is a lot healthier and just as delicious. Seriously!
I started by ditching the white rice and substituting for quinoa, which sits much lighter in my belly. I also begun to use coconut aminos as a substitute for soy, cultured butter or ghee whenever possible and muuuuuch less sodium!
This recipe is so delicious, in fact it’s one of my kids’ favorite! They often request my Quinoa Fried Rice to bring it to school to share with their friends. Talk about goals here 🙂
This time I made the Instant Pot version because you know… I can’t stay away from the pot for too long. The result was the fluffiest quinoa, perfect fried eggs and sautéd veggies. EVER!
Instant Pot Quinoa Fried Rice
- 2 cups white quinoa
- 2 cups filtered water
- 1 1/2 cups frozen peas and carrots
- 5 whole cage free eggs, highly beaten
- 2 tbsp butter
- 1/4 cup coconut aminos
- 1 pinch sea salt + pepper
- 1 handful fresh scallion, chopped
- Turn the Instant Pot on sauté mode and add the quinoa. Toast the quinoa for about 5-7 minutes or until you hear it “pop”. This step will help make the fluffiest quinoa, however it is totally optional.
- Add water, cover the pot and seal valve. Cook on high pressure for 1 minute. Allow for natural pressure to be released. When done transfer quinoa to a serving dish and set aside. Give the pot a quick rinse if needed.
- Add in butter and eggs, cook for about 4 minutes then scoop the eggs to one side of the pot. Add frozen veggies on to the other side of the pot. Season with salt and pepper and sauté until eggs are thoroughly cooked and veggies softened. Then mixed them together.
- Add the eggs and veggies to the quinoa. Pour in the coconut aminos and fold to combine. Top with fresh scallion and serve.