Chicken Quinoa Fried Rice

This recipe from Eating Well is a great way to use leftover chicken and any veggies you have in the fridge. For added convenience, toss in frozen mixed veggies, and use minced garlic & minced ginger for a speedy weeknight meal.

 

To make, you'll scramble the eggs in a pan then transfer to a separate plate. Using the same pan, you'll saute ginger and garlic, then add chicken and vegetables. Once cooked, you'll transfer this mixture to the same plate as the eggs. You'll then add the cooked quinoa to the pan until heated, then add back the chicken mixture and sauce ingredients, mixing until heated through. 

What you'll need:
  • 2 Tbsp + 1 tsp peanut oil

  • 2 large eggs

  • 3 scallions

  • 2 tsp ginger

  • 2 tsp minced garlic

  • 1lb boneless, skinless chicken thighs

  • 1/2 cup diced red bell pepper

  • 1/2 cup diced carrot

  • 1/2 cup peas

  • 2 cups cooked quinoa

  • 3 Tbsp reduced-sodium soy sauce or tamari

  • 1 tsp toasted dark sesame oil (optional)

 

Get the full recipe and instructions from Eating Well here.

Servings: 
Ready in: 

Lunch Prep 101: Your Go-to Guide for the Workweek

November 14, 2019

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