Healthy Quinoa Fried Rice with Chicken and Vegetables
Ingredients
The base
-
2 ½
cups
cooked COLD quinoa
-
3
large
eggs
The protein
-
1
pound
boneless skinless chicken breasts
-
1
cup
frozen shelled edamame
The vegetables
-
8
ounces
sliced baby bella cremini mushrooms
-
2
large
carrots
-
1
large
bell pepper
-
3
cloves
garlic
-
2
teaspoons
freshly grated ginger
-
1
small bunch
green onions
The sauces and oils
-
4
tablespoons
low sodium soy sauce
-
1 ½
tablespoons
toasted sesame oil
-
2
teaspoons
chili garlic sauce
-
3
tablespoons
olive oil
Instructions
- Heat a large skillet or wok and add 1 tablespoon of olive oil, then cook the chicken until browned and cooked through.
- Remove the chicken and set aside, discarding any collected juices.
- In the same skillet, add another tablespoon of olive oil and the mushrooms, carrots, and bell peppers, cooking until tender.
- Add garlic and ginger, cooking until fragrant, then remove the vegetables.
- Add ½ tablespoon olive oil and cook the beaten eggs, breaking them into small pieces, then set aside.
- Increase heat and add remaining olive oil, then add quinoa, allowing it to toast undisturbed.
- Stir in soy sauce, sesame oil, and chili garlic sauce, then add chicken, vegetables, and edamame.
- Mix in green onions and heat through before serving.
Nutrition Facts (estimated)
Servings
6
Calories
379
Total fat
19g
Total carbohydrates
25g
Total protein
26g
Sodium
20mg
Cholesterol
130mg
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