Servings: 4

Weight Watcher Smart Points: 9

Preparation Time: 5 Minutes

Cooking Time: 10 Minutes

Ready In: 15 Minutes


  • 4 medium carrots (preferably assorted colors), diced
  • 2 eggs, beaten
  • 1 tablespoon minced fresh ginger
  • 4 garlic cloves, minced
  • 1 cup quinoa
  • 4 scallions, white and green parts separated, thinly sliced
  • Sea salt
  • 2 teaspoons toasted sesame oil
  • 2 medium shallots, thinly sliced
  • 2 tablespoons soy sauce
  • 1/2 teaspoon sriracha
  • 2 tablespoons coconut or vegetable oil
  • 2 cups water


  1. In a medium lidded saucepan, combine the quinoa and water and bring to a boil
  2. Cover, turn the heat to low and simmer for 15 minutes, until the quinoa is al dente
  3. Uncover and remove from the heat.Meanwhile, heat 2 tablespoons oil in a large wok or nonstick skillet
  4. Saute the carrots, shallot, and white scallions over high heat until soft and beginning to brown, about 6 minutes
  5. Season with salt
  6. Add the garlic, ginger, and green scallions and stir fry until fragrant, another 2 minutes
  7. Fold in the quinoa and stir fry until well-coated in the vegetable mixture and beginning to toast, 3 minutes
  8. Stir in the soy sauce, sesame oil, and sriracha.Push the quinoa to the side of the pan to create a well
  9. Pour the eggs into the well and cook, stirring gently, until nearly set
  10. Toss the fried rice with the eggs
  11. Transfer the quinoa to bowls and serve right away.

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