Chicken Quinoa Fried Rice

Chicken Quinoa Fried Rice is an easy vegetarian dish that doubles as a side dish AND a main course! It's great the first day and fantastic reheated as a tasty meal prep option.

Course Side Dish

Cuisine Chinese, Fusion

Keyword Chicken Quinoa Fried Rice, Chicken Veggie Quinoa

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 269kcal

Author Jenn Laughlin - Peas and Crayons

Ingredients

1 cup dry quinoa
1 ½ cups water or broth
1 lb chicken breast or thighs
1 tsp toasted sesame oil
1 tsp avocado oil
1 cup diced white or yellow onion
2-3 cloves garlic
2 carrots, peeled and diced (or ½-¾ cup frozen diced carrots)
1 cup frozen peas
½ cup red bell pepper
3 eggs
3-4 TBSP low sodium soy sauce or GF alternative
¼ cup sliced green onion (scallions)
chili garlic sauce or Sriracha, for topping
salt and pepper to taste

Instructions

FOR THE QUINOA

Rinse and drain quinoa using a mesh strainer/sieve.
Bring a medium/small saucepan to medium heat and lightly toast the quinoa to remove any excess water. Stir as it toasts for just a few minutes. This step is optional but really adds to the nuttiness and fluff factor of the quinoa!
Next add water, set burner to high heat, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-14 minutes or until quinoa is fluffy and the liquid has been absorbed. Remove from heat and fluff with a fork.

FOR THE CHICKEN

While the quinoa cooks, prep chicken and chop into small pieces for faster cooking. Feel free to use leftover chicken if you typically purchase a rotisserie or meal prep for the week!
Heat a large non-stick skillet or wok to medium-high heat with 1 tsp sesame oil. Add chicken and season with salt and pepper. Cook, stirring occasionally, until chicken is cooked through. Approx. 6 minutes.
Remove and transfer chicken to a plate. Set aside.

FOR THE VEGGIES

Add the remaining oil to the skillet and bring to medium-high heat. Add onion, carrots, and bell pepper and sauté for 5 minutes.
Add peas and garlic along with a little bit of salt and pepper. (I like to season all the components) Minced ginger can be added during this step too, if you'd like. Cook for another minute or two until the garlic is fragrant and the vegetables are tender.
Use a spoon/spatula to push the vegetables to the side of the pan and add a little extra avocado oil to the pan prevent sticking. Scramble eggs then mix into the vegetables. Add cooked and fluffed quinoa along with cooked chicken. Season with soy sauce and sliced scallions.
Mix well and taste test. Season with any additional salt and pepper desired and portion into bowls. Top with garlic chili sauce or Sriracha and enjoy!

Notes

Check out the blog post for more veggie options to mix and match. One of my favorite extras, when I have it handy, is a little minced ginger to sauté alongside the garlic. It's delicious!

If you tend to meal prep chicken and quinoa for the week, this dish comes together even faster. It's also great, once made, as a heat and eat option for lunch or dinner.

Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed based on extras and swaps and enjoy!

Nutrition