Healthy Quinoa Fried Rice with Chicken, Vegetables, and Egg. Easy, delicious, and packed with protein! Perfect for 21 day fix, Paleo, and gluten free diets. This is a family favorite and great for using up any leftover veggies. Even better than take out!
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Quinoa Fried "Rice" with Chicken and Vegetables

Prep Time:
20 mins
Cook Time:
25 mins
Total Time:
45 mins
Healthy Quinoa Fried "Rice" with chicken and vegetables. Easy, delicious and packed with protein! Better than take out and great for meal prep and leftover.

Ingredients

  • 4 tablespoons olive oil — divided
  • 1 pound boneless skinless chicken breasts, cut into bite-sized pieces (about 2 medium breasts)
  • 8 ounces sliced baby bella cremini mushrooms
  • 2 large carrots — cut into 1/4-inch dice (about 1 1/4 cups)
  • 1 large red yellow, or orange bell pepper — cut into 1/4-inch dice (about 1 1/4 cups)
  • 3 garlic cloves — minced
  • 2 teaspoons freshly grated ginger
  • 3 large eggs — lightly beaten
  • 2 1/2 cups cooked COLD quinoa — the colder, the better! I make mine in advance and refrigerate it
  • 4 tablespoons low sodium soy sauce — plus additional to taste
  • 1 1/2 tablespoons toasted sesame oil
  • 2 teaspoons chili garlic sauce — Sambal Oelek, optional
  • 1 cup frozen shelled edamame — thawed
  • 1 small bunch green onions — thinly sliced

Instructions

  1. Heat a large skillet or wok over medium high heat and add 1 tablespoon of the olive oil. Once the oil is hot, add the chicken. Cook until the chicken is browned on all sides and cooked through, about 5 to 6 minutes. Remove to a large bowl or plate and set aside. Pour out and discard any juices that have collected in the bottom of the skillet.
  2. Reduce the heat to medium. Add 1 tablespoon olive oil, the mushrooms, carrots, and bell peppers. Toss to coat the vegetables in the oil, then cook, stirring occasionally, until the mushrooms are browned and the bell peppers and carrot are crisp-tender, about 8 minutes. Stir in the garlic and ginger and cook just until fragrant, about 30 seconds. Remove the vegetables and any juices that have collected in the skillet to the plate with the chicken.
  3. Add 1/2 tablespoon olive oil to the skillet. Add the beaten eggs and cook, using a spatula to constantly stir and break apart the eggs into small pieces. Remove the cooked eggs to the plate with the chicken and vegetables.
  4. Add the remaining 1 1/2 tablespoons olive oil to the skillet and increase the heat to high. Add in the quinoa and stir to coat it with the oil. Spread it into as flat of a layer as you can. Let it cook undisturbed until it’s toasted and golden on the bottom, about 1 to 2 minutes. With a large spatula, flip it in large sections so that fresh, uncooked portions are touching the bottom of the pan. Repeat cooking and flipping 1 to 2 more times, until it’s nicely toasted throughout.
  5. Stir in the soy sauce, sesame oil, and chili garlic sauce and stir until the quinoa is evenly coated. Add the chicken and vegetables along with any of the vegetable juices and edamame. Stir to combine. Stir in the green onions, then reduce the heat to low. Let cook, stirring occasionally, until warmed through, about 1 to 2 minutes. Taste and adjust seasoning as desired (this will vary based on how salty your soy sauce is and how hot you like your stir fry; I usually dash on a bit more soy sauce and a little extra chili sauce). Enjoy immediately.

Recipe Notes

  • You can make this same recipe with the same amount of cooked brown rice (or white rice) in place of the quinoa.
  • To make gluten free, use gluten free soy sauce or tamari.
  • To make Paleo, omit the edamame and use coconut aminos in place of the soy sauce.
  • Store leftovers in the refrigerator for up to 4 days. Rewarm gently in the microwave and season with a little extra soy sauce as desired.
  • Freeze leftovers for up to 2 months. Let thaw overnight in the refrigerator.
Course: Main Course
Cuisine: American, Chinese
Keyword: Healthy Chinese Food Recipe, Quinoa Fried "Rice" with Chicken and Vegetables

Nutrition Information

Amount per serving (1 (of 6), about 1 1/2 generous cups) — Calories: 379, Fat: 19g, Saturated Fat: 3g, Cholesterol: 130mg, Carbohydrates: 25g, Fiber: 4g, Sugar: 4g, Protein: 26g

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