This easy, light meal is perfect for warm nights but also hearty enough to be “comfort food” in the cooler months. It’s a healthier twist on traditional fried rice that we think you – and your kids – will love!


  • 4 cups cooked quinoa (using vegetable stock instead of water for cooking)
  • 2 tablespoons butter
  • 3 eggs
  • 2 tablespoons sesame oil
  • 1 1/2 cups carrot, finely chopped
  • 1 cup onion, finely chopped
  • 1 1/2 cups peas, frozen
  • 1 teaspoon garlic powder
  • 3 tablespoons soy sauce
  • Salt and pepper to taste
  • Sesame seeds for garnish (optional)
  • Green onion for garnish (optional)


  1. Cook quinoa according to package using vegetable stock instead of water for more flavour.
  2. In a wok melt 1 tablespoon butter over medium heat and add eggs. Scramble until cooked. Transfer to a bowl and wipe wok clean.
  3. Heat the sesame oil in the wok and add the carrot and onion. Over medium-low heat, slowly sauté the vegetables until nicely soft, about 10 minutes.
  4. Add the last tablespoon of butter and melt, then add the peas and garlic powder. Stir until heated through.
  5. Now add the quinoa and turn up the heat to medium-high, and stir to combine. Slightly fry the quinoa, stirring occasionally. Frying only about 3-4 minutes. Add the soy sauce, the scrambled eggs, and season with salt and pepper.
  6. Optional: garnish with sesame seeds and green onion.

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NatNat develops, tests and shares her favourite family-friendly recipes that even your pickiest eater will enjoy on her website Sneaky Mommies.