Chicken and Quinoa "Fried Rice" Recipe

Name: Chicken and Quinoa "Fried Rice"
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup uncooked quinoa; 2 cups water; Pinch of kosher or sea salt; 2 tablespoons extra-virgin olive oil; 1/2 medium onion, diced; 1 medium carrot, diced; 3 cloves garlic, minced; 1 inch knob fresh ginger, minced (about 1 tablespoon); 1/2 medium red bell pepper, seeded and diced; 1/2 pound boneless, skinless chicken, cut into 1/2-inch pieces; 1 large egg, beaten; 1 tablespoon fish sauce; 1 teaspoon sesame seed oil; 3 green onions, sliced; 1/4 cup chopped cilantro; Fresh cracked black pepper, to taste

Servings: persons

1 cup uncooked quinoa
2 cups water
Pinch of kosher or sea salt
2 tablespoons extra-virgin olive oil
1/2 medium onion, diced
1 medium carrot, diced
3 cloves garlic, minced
1 inch knob fresh ginger, minced (about 1 tablespoon)
1/2 medium red bell pepper, seeded and diced
1/2 pound boneless, skinless chicken, cut into 1/2-inch pieces
1 large egg, beaten
1 tablespoon fish sauce
1 teaspoon sesame seed oil
3 green onions, sliced
1/4 cup chopped cilantro
Fresh cracked black pepper, to taste

1
Combine the quinoa, water and salt in a medium saucepan.
2
Bring the water to a boil, and after the water begins to boil, reduce the heat to low and cover the pan.
3
Gently simmer, covered, for 15 minutes (there may still be some water not yet absorbed).
4
Remove from heat.
5
Remove the lid and gently fluff the quinoa.
6
Set aside to cool.
7
After it has cooled to room temperature, cover and refrigerate at least 3 hours or until chilled (the quinoa can be cooked and refrigerated the day before).
8
Heat a large skillet over medium-high heat.
9
Add the oil, and then stir in the onions and carrots and cook for 2 minutes or until the onions are soft.
10
Add the garlic and ginger and cook for 2 minutes, or until the garlic is fragrant.
11
Stir in the bell peppers and chicken, increase the heat to high, and cook for about 5 minutes, or until the chicken is browned and cooked through.
12
Stir in the egg and fish sauce.
13
Cook for 1 minute or until the egg is set.
14
Stir in the cooked quinoa and cook for 1 minute or until heated through.
15
Season with black pepper and serve.

275

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup uncooked quinoa, 2 cups water, Pinch of kosher or sea salt, 2 tablespoons extra-virgin olive oil, and more.

Yes, Chicken and Quinoa "Fried Rice" falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken and Quinoa "Fried Rice"

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions