Crisp at the edges and tender through the middle, Quinoa Fried Rice Recipe (Indo Chinese Style) is a vegetarian Indian, Indian-Chinese main course made with olive oil, garlic, and white spring onions in about 20 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Total time: 20 minutes
  • Yield: 2
  • Category: Main Course
  • Cuisine: Indian, Indian-Chinese

Ingredients

  • 1 tablespoon olive oil ((or toasted sesame oil))
  • 3 cloves garlic (minced)
  • 1/4 cup white spring onions (chopped)
  • 1/4 cup carrot (finely chopped)
  • 1/4 cup green bell pepper (diced)
  • 1/4 cup green beans (diced)
  • 1/4 cup broccoli (diced)
  • 1/4 cup cabbage (shredded)
  • 1.5 cups cooked quinoa
  • 1/2 cup extra-firm tofu (cubed)
  • 2 teaspoons dark soy sauce ((adjust to suit your taste))
  • 1 teaspoon white vinegar (or apple cider (optional))
  • 1/2 teaspoon black pepper
  • salt (to taste)
  • 2 tablespoons spring onions (chopped)

Method

How to Cook Quinoa

  1. On Stovetop Pot: Cook the ½ cup of rinsed quinoa with 1 cup of water on medium-low heat until cooked, and let it cool. Stovetop Pressure Cooker: Pressure cook the ½ cup of rinsed quinoa with 1 cup of water for two whistles on medium-low heat. Let the pressure release naturally. In Instant Pot (Electric Pressure Cooker): Pressure cook the ½ cup of rinsed quinoa with ¾ cup of water on MANUAL/PRESSURE COOK mode for 1 minute. Let the pressure release naturally. Check the detailed recipe.

Stir Fry:

  1. Heat olive oil (or toasted sesame oil) in a skillet or wok over medium-high heat. Add minced garlic cloves and finely chopped white spring onions. Saute for 30-60 seconds over high heat until fragrant. Dont burn the garlic.
  2. Add diced carrots, diced green bell pepper, diced broccoli florets, diced green beans, and shredded cabbage. Sprinkle in a pinch of salt and stir-fry over high heat for 2-3 minutes, or until the vegetables are tender-crisp and cooked through.
  3. Add cooked quinoa, cubed extra-firm tofu, dark soy sauce, white vinegar, freshly ground black pepper, and salt to taste. Gently toss until everything is evenly coated, then cook over low heat for 2-3 minutes, stirring occasionally, until heated through.

Final Garnishing:

  1. Sprinkle chopped spring onions over the Indian-style vegetable fried rice with quinoa just before serving.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.