Recipes // Side Dishes // Shrimp Quinoa “Fried Rice” with Purple Asparagus & English Peas

Shrimp Quinoa “Fried Rice” with Purple Asparagus & English Peas


By Chef Matt Wadiak

Makes 2 Servings
About 690 Calories Per Serving

You can forget about tipping the delivery guy. In this update of a take-out classic, you’ll use beautiful, fresh, spring vegetables and swap out rice for naturally nutty quinoa. This recipe also features purple asparagus and English peas, signs that spring has officially arrived.


  • 3 Scallions
  • 2 Cloves Garlic
  • 1 1-Inch Piece Ginger
  • 1 Bunch Cilantro
  • 1 Carrot
  • 1⁄2 Bunch Purple Asparagus
  • 1⁄4 Pound English Peas
  • 1 Cup White Quinoa
  • 10 Ounces Peeled, Deveined Shrimp 2 Tablespoons Mirin
  • 2 Tablespoons Soy Sauce
  • 2 Teaspoons Sesame Oil
  • 2 Tablespoons Hoisin Sauce
  • 1 Tablespoon Sambal Oelek


  1. Prepare the ingredients: Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Thinly slice the scallions, separating the white tops and green bottoms. Peel and mince the garlic and ginger. Pick the cilantro leaves off the stems; discard the stems. Peel and small dice the carrot. Trim off and discard the woody bottom ends of the asparagus; slice the asparagus into 1-inch pieces on angle. Shell the peas.
  2. Cook the quinoa: Once the pot of water is boiling, add the quinoa and cook 15 to 17 minutes, or until tender. Remove from heat, drain thoroughly and set aside.
  3. Cook the shrimp: While the quinoa is cooking, pat the shrimp dry and season with salt and pepper. In a large pan (nonstick, if you have one), heat 2 teaspoons of oil on medium-high until hot. Add the seasoned shrimp and cook, stirring frequently, 2 to 3 minutes, or until opaque and cooked through. Transfer the cooked shrimp to a plate and wipe out the pan
  4. Cook the vegetables: In the same pan used to cook the shrimp, heat 2 teaspoons of oil on medium until hot. Add the carrot and peas and season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the vegetables start to soften. Stir in the garlic, ginger, white parts of the scallions and asparagus. Season with salt and pepper and cook, stirring frequently, 1 to 2 minutes, or until fragrant and the asparagus is slightly softened.
  5. Add the shrimp, quinoa & sauces: To the pan of vegetables, add the cooked quinoa, cooked shrimp, and half of the green parts of the scallions; stir to combine. Continue stirring and add the mirin, soy sauce, sesame oil, half of the hoisin and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 2 to 4 minutes, or until any moisture has evaporated and everything is crisped. (If the mixture starts to stick to the bottom of the pan, use a spatula to scrape off any crispy bits.)
  6. Plate your dish: Divide the quinoa “fried rice” between 2 dishes. Garnish with the cilantro, remaining green parts of the scallions, and the remaining hoisin sauce. Enjoy!
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