Quinoa Chicken Fried Rice is a healthy version of the take-out favorite, and it's an easy one pan dish that’s perfect for those busy weeknights. This fried quinoa is stuffed full of veggies and chicken, making it a wholesome, filling meal the whole family will love!
1pounduncooked chicken breastschopped into small pieces
salt and pepper
1/2onionchopped
2clovesgarlicminced
2medium carrotschopped
1cuppeas
1/2bell pepperchopped
salt and pepper
2 1/2cupscooked quinoa
3eggs
1/4cupsoy sauce
green onionchopped, optional
Srirachaoptional
Instructions
Cook the chicken: Add 1 teaspoon of sesame oil to a large skillet over medium heat. 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.
2 teaspoons sesame oil, 1 pound uncooked chicken breasts, salt and pepper
Cook the veggies: Add the remaining teaspoon of oil to the same skillet over medium heat. Sauté the onion until translucent. Add in the garlic, carrots, peas, and bell pepper. Season well with salt and pepper. Sauté for 3-4 minutes. Stir in the quinoa and chicken.
2 teaspoons sesame oil, 1/2 onion, 2 cloves garlic, 2 medium carrots, 1 cup peas, 1/2 bell pepper, salt and pepper, 2 1/2 cups cooked quinoa
Scramble the eggs: 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. It’s okay if the eggs mix into the quinoa and veggies when scrambling.
3 eggs
Add the finishing touches: 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 sriracha
1/4 cup soy sauce, green onion, Sriracha
Video
Notes
Storage: Store quinoa chicken fried rice in an airtight container in the refrigerator for 3 days, or freeze for 3 months.