I love chicken fried rice, but when I need to keep things a little healthier, this quinoa chicken fried rice is my go-to! This one-pan meal is packed with tender chicken, fresh vegetables, and nutty quinoa, making it a wholesome, protein-packed dinner the whole family will enjoy.
Top Reader Reviews
This was a delicious recipe! I would have never thought to use quinoa in this way. I love Asian food so this was a nice, healthier twist. Thanks for the recipe!
–
This recipe turned out great! My family loved it even the small one who isn’t a big fan of the quinoa. Thanks a lot
–
Chicken Fried Quinoa
Using quinoa instead of rice for this dish is perfect when I want something quick, satisfying, and nourishing. It has everything I love about takeout-style fried rice, but with a more nutritious grain. If you haven’t tried it before, quinoa is a gluten-free, protein-rich grain that has a light, fluffy texture. It soaks up flavors beautifully, making it a fantastic substitute for rice.
With lean chicken breast and colorful vegetables, this dish is totally delicious and keeps your meal balanced and wholesome. Best of all, it comes together in about 30 minutes–perfect for busy families or anyone looking for a quick, healthy dinner.
Email this recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from Easy Chicken Recipes.
The One Step That Makes Quinoa Fry Like Rice
For the fluffiest, non-sticky quinoa fried rice with, use cold leftover quinoa. I usually cook it the day before, but if you’re short on time, spread freshly cooked quinoa on a baking sheet and chill it in the fridge for 10-15 minutes. Cold quinoa fries better, absorbs flavors evenly, and gets that perfect texture–just like traditional fried rice!
Quinoa Chicken Fried Rice Recipe
Ingredients
- 2 teaspoons sesame oil (divided)
- 1 pound boneless, skinless chicken breasts (chopped into small pieces*)
- salt and pepper (to taste)
- ½ onion (chopped)
- 2 cloves garlic (minced)
- 2 medium carrots (chopped**)
- 1 cup peas (fresh or frozen)
- ½ red bell pepper (chopped)
- 2½ cups cooked quinoa (cooled***)
- 3 large eggs
- ¼ cup low-sodium soy sauce
Optional Garnishes
- chopped green onion
- Sriracha
Instructions
- Add 1 teaspoon of sesame oil to a large skillet over medium heat.2 teaspoons sesame oil
- Once heated, add in the chicken and season with salt and pepper. Sauté the chicken for 7-8 minutes, or until the pieces are cooked through. Transfer the chicken to a plate.1 pound boneless, skinless chicken breasts, salt and pepper
- Add the remaining teaspoon of oil to the same skillet over medium heat. Sauté the onion until translucent.½ onion
- Add in the garlic, carrots, peas, and bell pepper. Season well with salt and pepper. Sauté for 3-4 minutes.2 cloves garlic, 2 medium carrots, 1 cup peas, ½ red bell pepper
- Stir in the quinoa and chicken.2½ cups cooked quinoa
- Make a large well in the middle of the skillet. Add a bit of oil or cooking spray to the exposed portion of the pan.
- Crack the eggs in the well, and scramble the eggs.3 large eggs
- Pour in the soy sauce. Stir everything until combined. Season with salt and pepper or add more soy sauce to taste. Top with chopped green onion and a drizzle of sriracha¼ cup low-sodium soy sauce, chopped green onion, Sriracha
Notes
- Cook the Quinoa: Rinse 1 cup of dry quinoa under cold water. Combine with 2 cups of water in a pot and bring to a boil. Reduce the heat, cover, and simmer for 15 minutes, or until the water is absorbed. Fluff with a fork and let cool completely before using in the fried rice.
- You can also cook up Minute Quinoa or Ready-to-Serve Quinoa to save time. Spread out in a thin layer on a baking sheet and chill in the fridge for 10-15 minutes.
- Cook your fried rice in a large wok or skillet so there’s plenty of room for everything to caramelize.
- Properly cooked chicken should reach 165°F on an instant-read thermometer.
- Feel free to add other quick-cooking veggies, like zucchini or mushrooms.
- It’s okay if the eggs mix into the quinoa and veggies when scrambling. Just try to keep them mostly separate so they cook through.
- Add a splash of rice vinegar at the end of cooking to brighten up the flavor.
- Nutritional information does not include optional garnishes.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Quinoa Chicken Fried Rice Step by Step
Prep: Gather up everything you need to make this quinoa fried rice recipe. If you don’t have cooked and chilled quinoa, cook some up now (on the stovetop or in the microwave), then spread it out on a baking sheet and chill in the refrigerator for 10-15 minutes while you prep the veggies. Chop the chicken, onion, carrots, and bell peppers, and mince the garlic.
Cook the Chicken: Add 1 teaspoon of sesame oil to a large skillet or wok set over medium heat. Add 1 pound of chopped boneless, skinless chicken breasts to the pan and season with salt and pepper to taste (I like about 1 teaspoon per pound). Cook for 7-8 minutes, or until cooked through to 165°F. Set the cooked chicken aside on a plate.
Sauté the Veggies: Add the remaining 1 teaspoon of sesame oil to the same skillet set over medium heat. Sauté ½ of a chopped onion until softened. Then, add in 2 cloves of minced garlic, 2 medium chopped carrots, 1 cup of peas, and ½ of a chopped red bell pepper. Sauté for 3-4 minutes, or until softened.
Add the Quinoa and Chicken: Stir in 2½ cups of cooked and cooled quinoa plus the cooked chicken from earlier.
Scramble the Eggs: Create a large well in the middle of the skillet, and grease it with cooking oil or nonstick spray. Add 3 large eggs to the well and scramble them until cooked to your liking. It’s okay if you get a little bit of the fried rice mixture in the eggs, but try to keep them separate for now so they cook through evenly.
Garnish and Serve: Pour in ¼ cup of low-sodium soy sauce. Stir to combine and season with salt and pepper to taste. Garnish with green onions if desired!
How to Store, Freeze, and Reheat
Store leftover quinoa fried rice in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in the microwave in 30-second increments, stirring between, until warmed through. Add a splash of soy sauce or chicken broth to rehydrate the rice if needed.
Leave a Reply