Chicken fried quinoa is a fresh take on the classic takeout dish. We swap rice for protein-rich quinoa and toss it with tender chicken, crisp vegetables, and scrambled eggs in a simple, savory sauce. It’s a complete one-pan meal that’s both satisfying and full of flavor.
This recipe comes together in about 30 minutes, making it ideal for a busy weeknight. It’s also a fantastic way to use up leftover cooked chicken and quinoa, transforming them into a whole new dinner.
Why You’ll Love Chicken Fried Quinoa
- Uses one pan: From sautéing the onions to finishing the dish, everything cooks in a single skillet or wok, which means less cleanup.
- Great for meal prep: This recipe works well with pre-cooked chicken and quinoa, and the finished dish reheats beautifully for lunches.
- Easily customizable: You can easily swap the vegetables for whatever you have on hand, like broccoli, corn, or bell peppers.
Chicken Fried Quinoa Ingredients
- Quinoa: Using cold, leftover quinoa is key. Warm quinoa can become sticky and clump together. If you must cook it fresh, spread it on a baking sheet to cool completely first.
- Chicken: Any cooked chicken works. Leftover roasted chicken, rotisserie chicken, or simple poached chicken breasts are all great options.
- Soy Sauce: We recommend low-sodium soy sauce to control the saltiness. Tamari or coconut aminos are good gluten-free substitutes.
- Toasted Sesame Oil: This adds a distinctive nutty, savory flavor. It’s used as a finishing oil, so a little goes a long way.
- Vegetables: The combination of carrots, peas, and bean sprouts is classic, but feel free to use what you like. Just be sure to dice harder vegetables finely so they cook quickly.
Exact quantities are in the recipe card below.
How to Make Chicken Fried Quinoa
Step 1: Prepare the Eggs and Onions
First, whisk the eggs with a little soy sauce. Cook the onions in a large skillet until soft, then remove them. In the same skillet, scramble the eggs and set them aside with the onions.
Step 2: Stir-Fry the Chicken and Vegetables
Next, heat the sesame oil in the skillet. Add the cooked chicken, carrots, and peas and stir-fry for a couple of minutes until everything is hot and the vegetables are tender-crisp.
Step 3: Combine and Finish
Add the chilled quinoa, cooked onions, scallions, and bean sprouts to the skillet, stir-frying for a few minutes. Add the scrambled eggs back in, drizzle with soy sauce, toss everything together one last time, and it’s ready to serve.
Storage Tips for Chicken Fried Quinoa
Store leftovers in an airtight container in the refrigerator for up to 3 days. We don’t recommend freezing this dish as the texture of the bean sprouts and quinoa can change upon thawing. Reheat in a skillet over medium heat or in the microwave until warmed through.
Expert Tips for Chicken Fried Quinoa
- For food safety, if using leftover chicken, ensure it is reheated to an internal temperature of 165°F (74°C).
- For the best texture, use chilled, day-old quinoa. This helps prevent it from getting mushy when stir-frying.
- Feel free to add other vegetables like bell peppers, broccoli florets, or corn. Add them along with the carrots and peas.
- We use low-sodium soy sauce. If using regular soy sauce, you may want to start with a smaller amount and add more to taste.
What to Serve with Chicken Fried Quinoa?
This is a complete meal on its own. For extra flavor, you can serve it with a side of chili garlic sauce or sriracha.
Chicken Fried Quinoa Recipe FAQs
Can I use a different grain instead of quinoa?
Yes, this recipe works well with other cooked and chilled grains. Try it with brown rice, farro, or even cauliflower rice for a lower-carb option. Adjust cooking times as needed.
Can I make this vegetarian?
Absolutely. To make it vegetarian, simply omit the chicken and add an extra egg or two. You could also add firm tofu or edamame for more protein. Sauté cubed firm tofu before you cook the onions and set it aside.
My quinoa came out mushy. What did I do wrong?
Mushy fried quinoa is usually caused by using warm, freshly cooked quinoa. For the best texture, use quinoa that has been cooked and completely chilled, preferably overnight. This helps the grains stay separate and firm during stir-frying.
Chicken Fried Quinoa
Ingredients
- 3 cups cooked and chilled quinoa 555g
- 12 ounces cooked chicken shredded or diced, 340g
- 2 large eggs
- 1 tablespoon neutral oil (like canola or vegetable) divided, 15 ml
- 1 tablespoon toasted sesame oil 15 ml
- 3 tablespoons low-sodium soy sauce divided, 45 ml
- 1/2 cup chopped yellow onion 75g
- 1/2 cup finely diced carrots 65g
- 1/2 cup frozen peas thawed, 75g
- 3 scallions thinly sliced, green parts only
- 1 cup fresh bean sprouts 100g
Instructions
- In a small bowl, whisk the eggs with 1/2 teaspoon of soy sauce. Set aside.
- Heat 2 teaspoons of neutral oil in a large nonstick skillet or wok over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 5-7 minutes. Transfer the onions to a plate.
- Reduce heat to medium and add the remaining 1 teaspoon of neutral oil to the skillet. Pour in the egg mixture and cook, stirring gently, until softly scrambled. Transfer the eggs to the plate with the onions.
- Increase heat to medium-high and add the toasted sesame oil to the skillet. Add the cooked chicken, carrots, and peas. Stir-fry for 2 minutes until the vegetables are crisp-tender and the chicken is heated through.
- Add the chilled quinoa, cooked onions, most of the scallions (saving some for garnish), and bean sprouts. Stir-fry for 3 minutes, breaking up any clumps of quinoa, until everything is hot.
- Add the scrambled eggs back to the skillet. Drizzle with the remaining soy sauce and toss everything gently to combine. Cook for one final minute.
- Serve immediately, garnished with the remaining scallions.
