Chicken Fried Quinoa
A healthy twist on classic fried rice, this dish combines fluffy quinoa with tender chicken, scrambled eggs, and crisp vegetables in a savory soy-sesame sauce.
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.
Notes
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.