Quinoa Fried Rice-Cal Organic


For the chicken:
2 chicken breasts, diced
2 tsp Chinese 5 spice
2 tbsp soy sauce or coconut aminos
2 tbsp lemon juice or orange juice
2 tsp honey
1 tsp garlic, grated
1/2 tablespoon coconut oil or olive oil

For the quinoa:
1 cup cooked quinoa
2 eggs
1 small onion, diced
1 cup Cal-Organic baby rainbow carrots, sliced
1 cup frozen green peas
1/3 cup soy sauce, or coconut aminos
1 tsp sesame oil
2 cloves garlic, grated
2 tsp ginger, grated
1/2 tablespoon coconut oil or olive oil

For the chicken:

In a small mixing bowl add soy sauce, 5 spice, lemon juice, honey, and garlic. Whisk until combined. Pour over diced chicken.
In a sauté pan, add half tablespoon oil cook chicken on medium high heat until cooked through.

In a wok or large sauté pan add half tablespoon coconut oil over medium high heat. Add onion, and carrots. Stir-fry for 2 minutes or until onions are translucent. Add quinoa and stir. Make a gap in the middle. Crack both eggs in the middle. Stir eggs until cooked. Stir everything together. Add cooked chicken, peas, soy sauce, sesame oil, garlic and ginger. Stir until everything is combined. Garnish with green onions.

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