Quinoa Fried "Rice" with Chicken and Vegetables
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Well Plated · by Erin Clarke★ 4.8 (20)

Quinoa Fried "Rice" with Chicken and Vegetables

NUTRITION · PER SERVING45M COOK
CAL 19%·PRO 56%
CARBS 24G26% OF CAL
4G FIBER16G OTHER4G TOTAL SUGAR
FAT 19G45% OF CAL
3G SAT16G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Quinoa fried rice with chicken, eggs, and vegetables tossed in a soy-sesame glaze. A protein-packed, quick dinner that mimics takeout with a healthier grain base.

mainchinesestir frybowlchickeneggsdairy free
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Nutrition & ingredients

Ingredients

serves 6
  • 4 tablespoons extra-virgin olive oil (divided)
  • 1 pound boneless skinless chicken breasts, cut into bite-sized pieces (about 2 medium breasts)
  • 8 ounces sliced baby bella cremini mushrooms
  • 2 large carrots (cut into 1/4-inch dice (about 1 1/4 cups))
  • 1 large red yellow, or orange bell pepper (cut into 1/4-inch dice (about 1 1/4 cups))
  • 3 garlic cloves (minced)
  • 2 teaspoons freshly grated ginger
  • 3 large eggs (lightly beaten)
  • 2 1/2 cups cooked COLD quinoa (the colder, the better! I make mine in advance and refrigerate it)
  • 4 tablespoons low sodium soy sauce (plus additional to taste)
  • 1 1/2 tablespoons toasted sesame oil
  • 2 teaspoons chili garlic sauce (Sambal Oelek, optional)
  • 1 cup frozen shelled edamame (thawed)
  • 1 small bunch green onions (thinly sliced)
PREP
20M
SODIUM
437MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.