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Asian Fried Quinoa

Bold Asian-inspired flavor meets the speed and consistency of Sandridge Fully Cooked Quinoa, making this a high-margin, low-labor addition to any menu.

This Asian Fried Quinoa delivers the wok-fired flavors operators and diners expect, built on the reliability of Sandridge Fully Cooked Quinoa (#602242). Aromatic garlic, sweet carrots, and tender peas come together with Trade East Asian Fried Rice Seasoning, soy sauce, and a finishing drizzle of toasted sesame oil for a dish that’s as craveable as it is consistent. By using fully cooked quinoa, execution is fast and labor stays low – whether you’re running it as a side, a base, or a build-your-own bowl component.

Ingredients

Prep & Assembly:

  1. Sauté aromatic: Melt butter in a large flat-top griddle or rondeau over medium-high heat. Add diced onion and carrots. Cook 4 – 5 minutes until onion is translucent and carrots begin to soften. Add minced garlic and cook 1 minute more until fragrant.
  2. Add quinoa: Add Sandridge Fully Cooked Quinoa (#602242) directly from packaging. Spread into an even layer and allow to sit undisturbed for 1 – 2 minutes to develop light caramelization. Toss and repeat once.
  3. Season: Sprinkle Trade East Asian Fried Rice Seasoning (#563859) evenly over the quinoa. Drizzle soy sauce around the edges of the pan. Toss thoroughly to coat.
  4. Fold in peas: Add thawed peas and toss to combine. Cook 1 – 2 minutes until heated through.
  5. Scramble egg into the pan: Push quinoa to the sides, creating a well in the center. Add whisked eggs to the well and cook, stirring constantly, until just set. Fold eggs into the quinoa mixture.
  6. Finish: Remove from heat. Drizzle toasted sesame oil over the batch and toss gently to distribute. Taste and adjust seasoning if needed.
  7. Plate and garnish: Portion into 6 oz. servings. Garnish each portion with sliced scallions. Serve immediately or hold in a steam table above 140°F.

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