Quinoa Fried Rice

Name: Quinoa Fried Rice
Ingredients: 4 cups chicken broth; 2 cups quinoa, rinsed; 1 cup diced carrots; 1 zucchini, diced; 1 onion, diced; 1 can sweet peas, drained and rinsed; 1 can corn, drained and rinsed; 1 cup broccoli florets; 1 cup snap peas; 3 tablespoons low sodium soy sauce; salt; garlic powder; olive oil; 2 cooked chicken breast; 8 eggs

15 ingredients

5 steps

Ingredients

4 cups chicken broth
2 cups quinoa, rinsed
1 cup diced carrots
1 zucchini, diced
1 onion, diced
1 can sweet peas, drained and rinsed
1 can corn, drained and rinsed
1 cup broccoli florets
1 cup snap peas
3 tablespoons low sodium soy sauce
salt
garlic powder
olive oil
2 cooked chicken breast
8 eggs

Directions

1

Add the chicken broth and quinoa to a pot. Bring to a boil. Once boiling, reduce heat to a simmer and cover with a lid. Cook for about 25 minutes, until all liquid is evaporated and quinoa is fluffy. Fluff with a fork, and keep covered until ready to use.
2

While the quinoa is cooking prepare the vegetables. Combine all of them in a large bowl, season with salt, garlic powder and soy sauce, and toss to coat.
3

Coat the bottom of a large saucepan with olive oil and bring to a high heat. Add the vegetables and cook them down until tender and until they have a nice sear, about 15 minutes. Once done, remove the vegetables from the stove and return them to the bowl. Add the chicken.
4

Mix all of the veg/chicken into the cooked quinoa. In batches, cook the quinoa in a skillet on the stove to lightly brown/sear it to give it a nice fry texture.
5

Fry an egg, keeping the center intact and runny. Spoon the quinoa into bowls and top with the egg. Serve with soy sauce on the side and eat up!