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Quinoa Fried Rice

Chicken Quinoa Fried Rice

A vibrant and satisfying Chicken Quinoa with all th perks of takeout minus the guilt.
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Prep Time 5 minutes
Cook Time 20 minutes
Course dinner, Main Course
Cuisine American, Asian
Servings 2

Equipment

  • knife
  • cutting board
  • spatula
  • boiling pot with lid
  • wok

Ingredients
  

  • 8 oz boneless chicken thighs
  • 2/3 cups dry quinoa
  • 1 cup frozen peas and carrots
  • 2 tbsp garlic (minced)
  • 1/4 cup red onions (diced)
  • 2 tbsp green onions (chopped)
  • 2 each large eggs
  • 2 tbsp soy sauce
  • 1 tbsp olive oil
  • 1 tsp sesame oil

Instructions
 

  • Bring 1.5 cups to a boil and add the quinoa. Lower the heat to low medium and cook for about 15 minutes covered with a lid. After it has cooked, fluff it with a fork
  • Meanwhile, dice the chicken into small 1 inch cubes
  • Add oil to a wok on medium high heat and saute the onions and green onions until they soften
  • Next, add the diced chicken and continue to stir until it is golden brown and fully cooked (about 6 to 7 minutes)
  • Then, add the garlic, peas, and carrots and season with soy sauce
  • Add the cooked quinoa and mix thoroughly and lower the heat to medium
  • Make a hole in the middle of the quinoa and crack the egg in the middle. Stir the eggs in a circle until the eggs fully cook (about 3 to 4 minutes)
  • Finally, fold the eggs into the quinoa so that it is mixed well with all the ingredients