Teriyaki Shrimp Quinoa Fried Rice

By Tracy

6 Person

30 Minutes

0 Calories

Teriyaki Shrimp Quinoa Fried Rice! Such an amazing flavor! Protein and nutrient-dense quinoa is the perfect replacement for traditional rice in this veggie-packed 1-skillet complete meal. Stir in cooked eggs, shrimp, vegetables, pineapple, carrot and remaining teriyaki sauce until everything is well coated. Remove from heat and garnish with green onion and cilantro. Serve. So delicious!

Ingredients

2 tbsp. fresh cilantro
1/2 cup Teriyaki Sauce, divided
2 cups cooked quinoa
1/2 cup shredded carrot
1 cup diced fresh pineapple
1 cup chopped fresh asparagus
1 cup diced zucchini
3 green onions, sliced, green parts reserved
2 tsp. chopped garlic
1/2 tsp. kosher salt, divided
1 pound peeled and deveined shrimp, thawed if frozen
2 eggs, lightly beaten
3 tbsp. Canola Oil, divided

Method

01

Heat 12-inch nonstick skillet over medium-high heat. Add 1 teaspoon of oil and eggs to pan; cook and stir until scrambled. Remove eggs from pan to a large platter or baking dish.
02

Return pan to heat and add 2 teaspoons oil and shrimp to skillet. Season shrimp with 1/4 teaspoon salt. Cook until shrimp are pink, about 5 minutes. Remove shrimp to platter with eggs and carefully wipe skillet clean with paper towels.
03

Return pan to heat and add 1 tablespoon oil, garlic and white parts of green onion; cook 30 seconds, until fragrant. Stir in zucchini and asparagus; cook until tender, about 4 minutes, stirring frequently.
04

Season with remaining 1/4 teaspoon salt. Remove vegetables to platter with eggs and shrimp.
05

Return pan to heat and add remaining 1 tablespoon oil and cooked quinoa to skillet. Cook, undisturbed, 1 minute. Stir in 2 tablespoons teriyaki sauce and cook, undisturbed, 1 minute.
06

Stir in cooked eggs, shrimp, vegetables, pineapple, carrot and remaining teriyaki sauce until everything is well coated. Remove from heat and garnish with green onion and cilantro. Serve.

Related Tags

Teriyaki Shrimp Quinoa Fried Rice

4.7

( By Tracy )

01 Information

Grade easy
Serving 6 servings
Prep Time 10 Mins
Cook Time 20 Mins
Total Time 30 Mins

02 Ingredients

2 tbsp. fresh cilantro

1/2 cup Teriyaki Sauce, divided

2 cups cooked quinoa

1/2 cup shredded carrot

1 cup diced fresh pineapple

1 cup chopped fresh asparagus

1 cup diced zucchini

3 green onions, sliced, green parts reserved

2 tsp. chopped garlic

1/2 tsp. kosher salt, divided

1 pound peeled and deveined shrimp, thawed if frozen

2 eggs, lightly beaten

3 tbsp. Canola Oil, divided

03 Method

Step 1

Heat 12-inch nonstick skillet over medium-high heat. Add 1 teaspoon of oil and eggs to pan; cook and stir until scrambled. Remove eggs from pan to a large platter or baking dish.

Step 2

Return pan to heat and add 2 teaspoons oil and shrimp to skillet. Season shrimp with 1/4 teaspoon salt. Cook until shrimp are pink, about 5 minutes. Remove shrimp to platter with eggs and carefully wipe skillet clean with paper towels.

Step 3

Return pan to heat and add 1 tablespoon oil, garlic and white parts of green onion; cook 30 seconds, until fragrant. Stir in zucchini and asparagus; cook until tender, about 4 minutes, stirring frequently.

Step 4

Season with remaining 1/4 teaspoon salt. Remove vegetables to platter with eggs and shrimp.

Step 5

Return pan to heat and add remaining 1 tablespoon oil and cooked quinoa to skillet. Cook, undisturbed, 1 minute. Stir in 2 tablespoons teriyaki sauce and cook, undisturbed, 1 minute.

Step 6

Stir in cooked eggs, shrimp, vegetables, pineapple, carrot and remaining teriyaki sauce until everything is well coated. Remove from heat and garnish with green onion and cilantro. Serve.

04 Author