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Japanese-Inspired Quinoa “Fried Rice”

This recipe is actually a result of a failed experiment! I had wanted to make a patty out of the mix, but it fell apart. It still tasted SO good, and so I decided I would deconstruct the whole recipe and turn it into this “Fried Rice” style recipe!

In this “fried rice”, there’s quinoa, soy beans, edamame, AND tofu. So you can imagine that it’s absolutely packed with plant proteins!

I love the flavours in this one – it’s full of Japanese ingredients, and it’s so full of that umami flavour.

I really hope you enjoy this recipe! It’s basically combining a whole bunch of cooked ingredients – so if you have leftover quinoa, this would be perfect to make! I actually realised soy beans are so time consuming to cook – so if you could find ones that are already cooked, that’d be great, or you could also opt to leave it out.

Japanese-Inspired Quinoa

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By Emily Serves: 3
Prep Time: 20 minutes Cooking Time: 15 minutes

This is great to prepare and put in your lunchbox for an on-the-go meal! If you've got leftover quinoa from a batch-cooking session, it would be perfect to use in this recipe!


  • 1 tbsp sesame oil
  • 1 garlic clove, chopped
  • 1 cup cooked quinoa
  • 1/3 cup cooked edamame
  • 1 block firm tofu
  • 3 tbsp hijiki
  • 1 carrot, shredded
  • 4 dried shiitake mushrooms, soaked in 3/4 cup water overnight*
  • 1/3 cup cooked soybean (optional)
  • 1 tbsp mirin
  • 1 tbsp miso paste
  • 2 tbsp tamari
  • Reserved water from soaked mushrooms
  • Salt and pepper
  • 2 tbsp coconut aminos
  • Serve with steamed bok choy and garnish with chopped spring onions



In a bowl, combine the mirin, miso paste, tamari, salt, pepper and reserved water from the soaked shiitake mushrooms.


Slice up your soaked shiitake mushrooms.


Heat a frying pan over medium-high heat, drizzling in the sesame oil.


Add in the garlic, sautéing for 3-4 minutes till lightly browned.


Add in the cooked quinoa, edamame, tofu, hijiki, carrot and mushrooms, stirring for 3 minutes.


Add in the sauce, letting it sauté for 6 minutes, and letting the ingredients soak up the sauce.


Serve with steamed bok choy, and garnish with chopped spring onions.

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