Shrimp "Fried Rice"

shrimp fried quinoa

Takeout is woven into the very fiber of food culture in New York City. Having quick, fast, tasty food at the tip of our fingertips is part of our DNA.  Yes, its delicious but that Chinese food you just ordered is most likely filled with MSG, salt, and in general not that healthy. Don't take this the wrong way, I'm not saying that delicious can't taste good but I've heard a fair amount of stories on what Chinatown chicken really is, if ya get what I mean. 

So why not recreate your favorite takeout dish at home?! My version of shrimp fried rice is protein packed, made with nutty quinoa instead of white rice, and has plenty of organic fresh spring veggies. The best part though, is this recipe only calls for one pot and takes about 25 minutes to prepare, which means easy clean up for you and more time to spend doing things you love.

Let me tell you... this recipe is so good you might get asked to start your own delivery service. 

Shrimp Fried Quinoa



  • 1 cup quinoa
  • 1/2 pound shrimp
  • 2 teaspoons coconut oil
  • 4 scallions
  • 3 garlic cloves
  • 1 teaspoon freshly grated ginger
  • 1 bunch asparagus
  • 2 carrots
  • 1/2 pound of english peas (You can may use frozen if you cannot but fresh)
  • 1 bunch cilantro
  • 2 tablespoons soy sauce
  • 1 egg
  • 2 teaspoons sesame oil
  • 1 teaspoon chili sauce or siracha (optional- depending if you want it spicy) 


Cook the quinoa in a medium pot for 15 minutes, until al dente; pop into the fridge to chill. Cook shrimp in 1 teaspoon of coconut oil, about 2-3 minutes. Season with sea salt and pepper; set aside. Using the same pan cook all the vegetables (carrot, asparagus, peas) for about 2- 3 minutes with the other teaspoon of coconut oil until the vegetables start to soften. Add garlic, ginger, and white parts of scallion. Cook for another 1-2 minutes, season with sea salt and pepper. Fold in the cooked quinoa and green parts of the scallion, toast for 2 minutes. Next, push the quinoa off to the side to form a well, add your egg, and stir until it sets. Add soy sauce, sesame oil, and chili to the pan, mixing well. Cook, stirring occasionally until any moisture has evaporated and everything is crisped. Garnish with fresh cilantro. Serve right away - Enjoy! 

Makes 4 servings

Total cook time:  25-30 minutes


Recipe adapted from Blue Apron