Quinoa Chicken Fried Rice

Revamp your dinner routine with this wholesome and flavorful Quinoa Chicken Fried Rice, a lighter twist on a takeout classic! Packed with protein-rich quinoa, tender chicken breast, and colorful veggies like carrots and peas, this one-pan recipe delivers all the savory goodness you crave without the guilt. Infused with the aromatic duo of ginger and garlic, then elevated with a generous splash of soy sauce, it offers layers of bold, umami-packed flavor. Scrambled eggs and a sprinkle of green onions add the perfect finishing touch to this nutrient-dense dish. Ready in just 35 minutes, it's a quick, gluten-free meal perfect for busy weeknights or meal prep. Whether you're looking for a healthy alternative to fried rice or simply a satisfying, protein-packed dinner, this recipe is sure to impress!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup (uncooked) quinoa
• 2 medium-sized (boneless, skinless) chicken breast
• 2 tablespoons sesame oil
• 3 minced garlic cloves
• 1 teaspoon (grated) ginger
• 1 medium-sized (diced) onion
• 1 large (diced) carrot
• 0.5 cup frozen peas
• 3 tablespoons soy sauce
• 2 large eggs
• 3 stalks (sliced) green onions
• 0.5 teaspoon (to taste) salt
• 0.25 teaspoon (to taste) black pepper

Directions

Step 1

Rinse the quinoa under cold water. In a small saucepan, combine the quinoa and 2 cups of water. Bring to a boil, then reduce heat to low and cover. Simmer for 15 minutes or until the water is absorbed. Fluff the quinoa with a fork and let it cool.

Step 2

While the quinoa cooks, dice the chicken breasts into bite-sized pieces.

Step 3

Heat 1 tablespoon of sesame oil in a large skillet or wok over medium heat. Add the chicken and cook for 5-6 minutes, stirring occasionally, until fully cooked and lightly browned. Transfer the chicken to a plate and set aside.

Step 4

In the same skillet, add the remaining tablespoon of sesame oil. Add the minced garlic and grated ginger, cooking for 30 seconds until fragrant.

Step 5

Add the diced onion, carrot, and frozen peas to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender.

Step 6

Push the vegetables to one side of the skillet and crack the eggs on the empty side. Scramble the eggs until fully cooked, then mix them in with the vegetables.

Step 7

Add the cooked quinoa and chicken back into the skillet. Drizzle soy sauce over the mixture and stir well to combine.

Step 8

Cook for an additional 2-3 minutes, stirring occasionally, until the dish is heated through and flavors are well blended. Season with salt and black pepper to taste.

Step 9

Remove from heat and garnish with sliced green onions. Serve warm and enjoy!

Nutrition Facts

Serving size	824.6 grams (824.6g)

Amount per serving	% Daily Value*
Calories	1364

Total Fat 49.60g	64%
Saturated Fat 6.30g	32%
Polyunsaturated Fat 12.90g
Cholesterol 215mg	72%
Sodium 3245mg	141%
Total Carbohydrate 129.90g	47%
Dietary Fiber 10.00g	36%
Total Sugars 15.20g
Protein 102.10g	204%

Vitamin D 0IU	0%
Calcium 176mg	14%
Iron 9mg	48%
Potassium 1627mg	35%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.5%

Protein: 29.7%

Carbs: 37.8%