Quinoa Chicken Fried Rice Recipe

cropped overhead view of a serving bowl filled with quinoa chicken fried rice.

4.66 from 81 votes

A healthy twist on a classic favorite, this quinoa chicken fried rice is loaded with tender chicken, fresh vegetables, and protein-packed quinoa. Ready in 30 minutes, and perfect for busy weeknights.

Prep Time10

Cook Time10

Total Time20

Course: Main Course, Side Dish

Cuisine: Chinese

Servings:

Calories: 402kcal

Author: Becky Hardin

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 sriracha
¼ cup low-sodium soy sauce, chopped green onion, Sriracha

Video

Notes

*To save the step of cooking the chicken, you can always use leftover cooked chicken or even store-bought rotisserie chicken. Just stir in with the quinoa.

**Swap any or all of the veggies for frozen mixed veggies to cut down on prep time. They make take an extra minute or two to sauté.

***I recommend using leftover refrigerated quinoa for the best texture. Brown rice, farro, or bulgur wheat are great healthy alternatives.

Tips:

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.

Make-Ahead: Cook the quinoa up to 1 day ahead and store it in the refrigerator until ready to use. This is what I usually do.

Storage: Store quinoa chicken fried rice in an airtight container in the refrigerator for 3 days, or freeze for 3 months.

Nutrition