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Homemade Quinoa Fried Rice with Chicken and Vegetables photo

Quinoa Fried Rice with Chicken and Vegetables

This Quinoa Fried Rice is a colorful, protein-packed delight! Packed with veggies and a nutty flavor of quinoa, it’s sure to please everyone!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 4 tablespoons extra-virgin olive oil divided
  • 1 pound boneless skinless chicken breasts cut into bite-sized pieces
  • 8 ounces sliced baby bella cremini mushrooms
  • 2 large carrots cut into 1/4-inch dice
  • 1 large bell pepper red, yellow, or orange, cut into 1/4-inch dice
  • 3 garlic cloves minced
  • 2 teaspoons freshly grated ginger
  • 3 large eggs slightly beaten
  • 2 cups cooked COLD quinoa
  • 4 tablespoons low sodium soy sauce
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons chili garlic sauce (Sambal Oelek), optional
  • 1 cup frozen shelled edamame thawed
  • 1 small bunch green onions thinly sliced

Equipment

  • Large skillet or wok
  • Spatula or wooden spoon
  • Measuring cups and spoons
  • Cutting board and knife

Method
 

Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.