How to Make the Perfect Quinoa Egg Fried Breakfast Skillet
Asian Fusion · Easy · 17 min · 2 servings
This clever breakfast skillet fries cooked quinoa in sesame oil until crispy then scrambles in eggs and edamame to create a complete protein-packed morning meal inspired by Asian flavors. It is incredibly satisfying and comes together in under 15 minutes when you use pre-cooked quinoa.
Why this recipe works
This Quinoa Egg Fried Breakfast Skillet recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 17 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 390 calories with 26g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 2 cups cooked quinoa cooled
- 4 large whole eggs
- 0.5 cup shelled edamame thawed
- 2 tablespoons low sodium soy sauce
- 1 tablespoon toasted sesame oil
- 2 stalks green onions sliced
Step by step instructions
Step 1: Crisp the Quinoa
Heat the sesame oil in a large non-stick skillet or wok over medium-high heat until shimmering. Add the cooked quinoa and spread it into an even layer pressing it slightly against the pan. Allow it to cook undisturbed for 3 to 4 minutes until the bottom becomes golden and crispy. Stir once and let it sit for another 2 minutes to crisp the other side.
Step 2: Add the Edamame
Push the crispy quinoa to the edges of the pan to create a clear space in the center. Add the thawed edamame to the center and stir fry for 1 minute until heated through and beginning to lightly blister on the edges.
Step 3: Scramble in the Eggs
Crack the four eggs directly into the center of the pan where the edamame is. Break the yolks immediately and scramble them gently using a spatula. Cook the eggs for about 2 minutes until they are just set but still very soft, then fold everything in the pan together so the eggs coat the quinoa evenly.
Step 4: Season and Serve
Drizzle the soy sauce over the entire skillet and toss everything together quickly over high heat for 30 seconds so the soy sauce caramelizes slightly onto the quinoa. Remove from heat immediately and divide between two bowls. Top each bowl generously with sliced green onions and serve hot.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- cooked quinoa → cooked brown rice for a more traditional fried rice texture with similar nutrition
- low sodium soy sauce → coconut aminos for a gluten-free and slightly sweeter alternative with less sodium
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Using freshly cooked warm quinoa which steams instead of crisping and makes the dish mushy
- Adding soy sauce too early in the cooking process which prevents the quinoa from crisping properly
Nutrition facts
Per serving: 390 calories, 26g protein, 34g carbs, 16g fat, 5g fiber.
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