Last weekend I was debating what to make for dinner and growing hangrier (angry+hungry) by the minute. Seeing as it was damn near 100 degrees outside, I knew I wasn’t going to use the oven — AKA turn our house into the seventh circle of Hell — and there was no way I was going to stand over the inferno that is our grill.
I halfheartedly opened the fridge, fully expecting we would be ordering takeout when lo and behold — Quinoa! I try to keep a batch of plain quinoa in the fridge for occasions such as this, but more often than not I end up eating plain quinoa for all three meals….because I’m lazy.
Anyways, I surveyed the rest of my fridge and saw a smattering of veggies and leftover Asian grilled chicken from the night before and I knew right away I was going to make chicken fried quinoa.
Quick, easy, and delicious — this recipe will satisfy your cravings for flavor-packed fried rice, but without the guilt…or the MSG.
So let’s get cooking!
3 C. cooked quinoa (preferably a day or two old)
Small white onion, diced
1 C. carrot, diced
2/3 C. frozen peas, thawed & drained
1/2 C. bean sprouts
2-3 green onions, chopped
2 large eggs
1 C. chopped or shredded chicken (I used leftover Asian grilled chicken and it was perfect!)
2 Tbs. canola oil
3Tbs. + 1/2 tsp. soy sauce (low sodium if available)
1 Tbs. teryaki sauce
1 tsp. sesame oil
Add canola oil to a large skillet over medium-high heat. When oil is hot and rippling, add chopped white onion. Stir fry for 6-8 minutes or until onions just begin to brown.
Add chopped carrots to pan and stir fry for 2-3 minutes. Once carrots have softened just slightly, add chicken and peas to pan. Stir fry for 1-2 minutes or until warmed through.
Add quinoa to pan and stir to combine. Warm through.
In a small bowl combine eggs, 1/2 tsp. soy sauce and 1/2 tsp. sesame oil. Beat eggs until combined.
When quinoa is mixed in and warm, push everything to one side of the pan. Add beaten eggs to the other side of the pan and scramble until cooked firm.
Once egg is cooked, mix together with quinoa and drizzle in remaining soy and teriyaki sauce. Stir to combine.
Using the back of a wooden spoon or spatula, firmly pack down quinoa mixture, creating a flat top. Let cook undisturbed for 2-3 minutes, then stir and repeat 5-6 times. This step is CRUCIAL to getting that delicious charred flavor of fried rice.
We had this by itself for dinner, but it would be a great compliment to any Asian dish!
Until next time,