Quinoa Chicken Fried Rice

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My goals this year include trying new foods and finding foods that are healthier for my family and working harder to eat food that are less processed. I came across this recipe and it calls for Quinoa (pronounced KEEN-WA). I have never used quinoa but I have heard a lot about it.

A little information about this important grain, it is a great substitute for recipes that call for rice. Quinoa is high in protein, has a balanced set of essential amino acids and is considered a complete protein source. It is also high in dietary fiber and gluten free making it easy to digest. [Source] Definitely sounded like something I wanted to try, but I wasn’t sure how to work with it.

This recipe is easy to put together and I love that it is healthier than regular fried rice. I added chicken to the original recipe, which I just stirred in at the end. It was delicious and fun to try something new. There is a lot of information about rinsing the quinoa before you use it. I followed the directions on the package. You can find quinoa with the rice or organic grains in your grocery store.

Quinoa Chicken Fried Rice

by Emily {Crumbs and Chaos}

Keywords: entree chicken Chinese

Ingredients

2 tbsp sesame oil (I used canola oil because I didn’t have sesame oil)
1 tsp minced garlic
1 tsp minced ginger
1/2 white/yellow onion, finely diced
1 cup peas, fresh or frozen
1 cup corn, fresh or frozen
1 cup shredded carrot
3-4 cups cooked quinoa
2 tbsp rice wine vinegar
1/4 cup soy sauce
3 eggs
Shredded Chicken (as much or as little as you like, I used a couple cups)
salt & pepper, to taste
extra soy sauce + Sriacha, to taste

Instructions

Heat sesame oil in a medium saucepan over medium heat. Add garlic and ginger and saute for 1 minute. Add onion, corn, peas, and carrots and cook until thawed (3-4 minutes). Add quinoa, soy sauce, and rice wine vinegar. Stir occasionally, until quinoa soaks up the liquid.

Push quinoa to the side with a spoon and create a hole in the middle of the saucepan. Crack the 3 eggs in the hole and allow to cook for 1-2 minutes. With a spoon, gently mix the eggs into the quinoa. Allow to cook for an additional few minutes. Continue mixing every few minutes until egg is completely cooked. Stir in chicken. Season with salt and pepper.

Top individual servings with additional soy sauce and Sriacha, if desired.

Recipe adapted from the Healthy Everythingtarian

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