Chicken and Egg Quinoa Fried Rice
A favourite Asian dish, with a twist. Our healthier version of fried rice is gluten free and packed with flavours and veggies!
30 minutesPrep Time
15 minutesCooking Time
4Servings
Shop Ingredients
Makes 4 servings2 tbsp peanut oil
2 tbsp tamari
1/2 cup corn kernels
1/2 cup baby peas
1 carrot, diced
1 bunch asparagus, thick sliced
1 zucchini, diced
2 eggs, beaten
2 tsp chopped garlic
1 tsp salt
3 cups cooked quinoa
2 tbsp chopped coriander
2 tbsp sliced green onion
1 cup shredded chicken
Directions
- Make 3 cups of cooked quinoa according to the packet instructions.
- Heat a non-stick frying pan on medium heat with 1 tbsp oil in, then add the garlic and veggies for 2-3 mins.
- Add 1 tbsp tamari and fry until they’re just cooked through, then set aside.
- Return the pan to medium heat, add the other tbsp of oil and the beaten eggs. Scramble the eggs for 2 mins, then add the quinoa, veggies, chicken and another tbsp of tamari. Continue to stir fry together until the quinoa is warm and all the egg is cooked.
- Fold in fresh coriander and chopped green onion at the end before serving.