Chicken Quinoa Fried Rice

By Tracy

4 Person

35 Minutes

425 Calories

Regular fried rice gets a protein boost when rice is swapped for quinoa in this healthy dinner recipe. Feel free to use any vegetables you have on hand-broccoli, green beans and mushrooms are all good options. Serve with hot sauce if desired. This was good! Added some sugar snap peas, white onions and Portobello shrooms since I was out of red peppers. Next time I'll be easy on the soy sauce, although I did use low sodium! Makes a difference when you use quinoa made with chicken broth!

Ingredients

1 tsp. toasted (dark) sesame oil (optional)
3 tbsp. reduced-sodium tamari or soy sauce
2 cups cold cooked quinoa
1/2 cup peas, fresh or frozen (thawed)
1/2 cup diced carrot
1/2 cup diced red bell pepper
1 pound boneless, skinless chicken thighs
2 tsp. minced garlic
2 tsp. grated fresh ginger
3 scallions, thinly sliced
2 large eggs, beaten
2 1/2 tbsp. peanut oil

Method

01

Heat 1 teaspoon oil in a large flat-bottom carbon-steel wok or large heavy skillet over high heat. Add eggs and cook, without stirring, until fully cooked on one side, about 30 seconds.
02

Flip and cook until just cooked through, about 15 seconds. Transfer to a cutting board and cut into ½-inch pieces.
03

Add 1 tablespoon oil to the pan along with scallions, ginger and garlic; cook, stirring, until the scallions have softened, about 30 seconds.
04

Add chicken and cook, stirring, for 1 minute. Add bell pepper, carrot and peas; cook, stirring, until just tender, 2 to 4 minutes. Transfer everything to a large plate.
05

Add the remaining 1 tablespoon oil to the pan; add quinoa and stir until hot, 1 to 2 minutes. As you stir, pull the quinoa from the bottom to the top so it all gets coated with oil and evenly cooked.
06

Return the chicken, vegetables and eggs to the pan. Add tamari (or soy sauce) and stir until well combined. Serve drizzled with sesame oil (if using).

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Chicken Quinoa Fried Rice

4.8

( By Tracy )

01 Information

Grade easy
Serving 4 servings
Calorie 425 Kcal
Prep Time 15 Mins
Cook Time 20 Mins
Total Time 35 Mins

02 Ingredients

1 tsp. toasted (dark) sesame oil (optional)

3 tbsp. reduced-sodium tamari or soy sauce

2 cups cold cooked quinoa

1/2 cup peas, fresh or frozen (thawed)

1/2 cup diced carrot

1/2 cup diced red bell pepper

1 pound boneless, skinless chicken thighs

2 tsp. minced garlic

2 tsp. grated fresh ginger

3 scallions, thinly sliced

2 large eggs, beaten

2 1/2 tbsp. peanut oil

03 Method

Step 1

Heat 1 teaspoon oil in a large flat-bottom carbon-steel wok or large heavy skillet over high heat. Add eggs and cook, without stirring, until fully cooked on one side, about 30 seconds.

Step 2

Flip and cook until just cooked through, about 15 seconds. Transfer to a cutting board and cut into ½-inch pieces.

Step 3

Add 1 tablespoon oil to the pan along with scallions, ginger and garlic; cook, stirring, until the scallions have softened, about 30 seconds.

Step 4

Add chicken and cook, stirring, for 1 minute. Add bell pepper, carrot and peas; cook, stirring, until just tender, 2 to 4 minutes. Transfer everything to a large plate.

Step 5

Add the remaining 1 tablespoon oil to the pan; add quinoa and stir until hot, 1 to 2 minutes. As you stir, pull the quinoa from the bottom to the top so it all gets coated with oil and evenly cooked.

Step 6

Return the chicken, vegetables and eggs to the pan. Add tamari (or soy sauce) and stir until well combined. Serve drizzled with sesame oil (if using).

04 Author