Quinoa Fried Rice with Chicken and Vegetables
Quinoa Fried Rice with Chicken and Vegetables is a delightful twist on the classic fried rice we all know and love. Packed with protein, colorful veggies, and the nutty flavor of quinoa, this dish is not only nutritious but also incredibly satisfying. Whether you’re looking for a quick weeknight dinner or a meal prep option for the week, this recipe is sure to please everyone at the table.
Why This Recipe Works
This Quinoa Fried Rice with Chicken and Vegetables is a perfect balance of flavors and textures. The chicken adds a hearty protein component, while the quinoa provides a fluffy and satisfying base. Using cold quinoa ensures that it doesn’t become mushy when stir-fried, and the variety of vegetables brings both color and nutrition to the dish. The addition of garlic, ginger, and soy sauce gives a depth of flavor that makes this meal irresistible. Plus, it’s versatile enough to allow for substitutions based on what you have on hand!
What’s in the Bowl
- 4 tablespoons extra-virgin olive oil, divided – for sautéing and flavor
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces – a lean protein source
- 8 ounces sliced baby bella cremini mushrooms – adds umami and texture
- 2 large carrots, cut into 1/4-inch dice – for sweetness and crunch
- 1 large red, yellow, or orange bell pepper, cut into 1/4-inch dice – vibrant color and flavor
- 3 garlic cloves, minced – aromatic and flavorful
- 2 teaspoons freshly grated ginger – adds warmth and spice
- 3 large eggs, slightly beaten – for richness and binding
- 2 cups cooked COLD quinoa – the star of the dish
- 4 tablespoons low sodium soy sauce – for that classic fried rice flavor
- 1 tablespoon toasted sesame oil – adds a nutty aroma
- 2 teaspoons chili garlic sauce (Sambal Oelek), optional – for a spicy kick
- 1 cup frozen shelled edamame, thawed – for extra protein and texture
- 1 small bunch green onions, thinly sliced – for garnish and freshness
Must-Have Equipment
- Large skillet or wok – for even cooking and stir-frying
- Spatula or wooden spoon – to help mix and toss the ingredients
- Measuring cups and spoons – for accurate ingredient measurements
- Cutting board and knife – for chopping vegetables and chicken
Quinoa Fried Rice with Chicken and Vegetables: From Prep to Plate
Step 1: Prepare the Ingredients
Start by prepping all your ingredients. Cut the chicken into bite-sized pieces, dice the vegetables, and have the quinoa ready. Remember, using cold quinoa is key to achieving that perfect fried rice texture.
Step 2: Cook the Chicken
In a large skillet or wok, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken pieces and season with a pinch of salt. Cook until the chicken is golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside.
Step 3: Sauté the Vegetables
In the same skillet, add the remaining 2 tablespoons of olive oil. Toss in the sliced mushrooms, diced carrots, and bell pepper. Stir-fry for about 3-4 minutes until the vegetables are tender. Add the minced garlic and grated ginger, cooking for an additional minute until fragrant.
Step 4: Scramble the Eggs
Push the vegetable mixture to one side of the skillet. Pour the beaten eggs into the cleared space and scramble until fully cooked. Mix the eggs in with the vegetables.
Step 5: Add the Quinoa and Chicken
Add the cold quinoa and cooked chicken back into the skillet. Pour in the low sodium soy sauce, toasted sesame oil, and chili garlic sauce (if using). Stir everything together, ensuring the quinoa is well coated and heated through, about 3-5 minutes.
Step 6: Stir in Edamame and Green Onions
Finally, fold in the thawed edamame and sliced green onions. Give everything one last stir to combine. Taste and adjust seasoning with additional soy sauce if needed.
Step 7: Serve and Enjoy!
Serve your Quinoa Fried Rice with Chicken and Vegetables hot, garnished with more green onions if desired. Enjoy this nutritious and flavorful dish!
Seasonal Spins
- Spring: Add fresh snap peas and asparagus for a vibrant, seasonal touch.
- Summer: Incorporate zucchini and corn for a sweet and summery flavor.
- Fall: Use butternut squash and kale for a cozy, autumnal twist.
- Winter: Add in broccoli and bok choy for a hearty winter version.
Errors to Dodge
- Using warm quinoa: Make sure to use cold quinoa to prevent mushiness in your fried rice.
- Overcrowding the pan: If your skillet is too crowded, the ingredients will steam rather than fry. Cook in batches if necessary.
- Not seasoning properly: Taste as you go! Adjust the soy sauce and other seasonings to your preference.
- Skipping the oil: Don’t skip the olive oil; it’s essential for flavor and preventing sticking.
Keep It Fresh: Storage Guide
Quinoa Fried Rice with Chicken and Vegetables can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply microwave for 1-2 minutes or stir-fry in a skillet until warmed through. For longer storage, you can freeze portions for up to 3 months. Thaw in the refrigerator before reheating.
Frequently Asked Questions
Can I use brown rice instead of quinoa?
Absolutely! Brown rice will work well in this recipe, but make sure to adjust the cooking times as needed. Use cooked and cooled brown rice for the best results.
What vegetables can I substitute?
You can use any vegetables you have on hand! Broccoli, peas, spinach, and green beans are all great options.
Is this dish gluten-free?
Yes, as long as you use gluten-free soy sauce or tamari, this Quinoa Fried Rice with Chicken and Vegetables can be gluten-free!
Can I make this vegetarian?
Definitely! Simply omit the chicken and add more vegetables or tofu for protein. Adjust the cooking time accordingly.
See You at the Table
This Quinoa Fried Rice with Chicken and Vegetables is a simple, delicious, and nutritious dish that will quickly become a favorite in your home. Not only does it come together in under 30 minutes, but it also allows for endless variations based on your tastes and seasonal ingredients. Gather your loved ones, serve this flavorful dish, and enjoy the smiles around the table!
Quinoa Fried Rice with Chicken and Vegetables
Ingredients
Equipment
Method
- Start by prepping all your ingredients. Cut the chicken into bite-sized pieces, dice the vegetables, and have the quinoa ready. Remember, using cold quinoa is key to achieving that perfect fried rice texture.
- In a large skillet or wok, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken pieces and season with a pinch of salt. Cook until the chicken is golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside.
- In the same skillet, add the remaining 2 tablespoons of olive oil. Toss in the sliced mushrooms, diced carrots, and bell pepper. Stir-fry for about 3-4 minutes until the vegetables are tender. Add the minced garlic and grated ginger, cooking for an additional minute until fragrant.
- Push the vegetable mixture to one side of the skillet. Pour the beaten eggs into the cleared space and scramble until fully cooked. Mix the eggs in with the vegetables.
- Add the cold quinoa and cooked chicken back into the skillet. Pour in the low sodium soy sauce, toasted sesame oil, and chili garlic sauce (if using). Stir everything together, ensuring the quinoa is well coated and heated through, about 3-5 minutes.
- Finally, fold in the thawed edamame and sliced green onions. Give everything one last stir to combine. Taste and adjust seasoning with additional soy sauce if needed.
- Serve your Quinoa Fried Rice with Chicken and Vegetables hot, garnished with more green onions if desired. Enjoy this nutritious and flavorful dish!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- To reheat, microwave for 1-2 minutes or stir-fry in a skillet until warmed through.
- For longer storage, freeze portions for up to 3 months. Thaw in the refrigerator before reheating.
