Quinoa Fried Rice

Quinoa fried rice provides a healthier twist to a popular Chinese take-out. It's super easy to make during the busy week but can also prepared ahead of time and frozen for a quick heat and eat meal throughout the month.

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Course: Meal prep

Cuisine: Chinese

Prep Time: 25

Cook Time: 20

Total Time: 45

Servings:

Calories: 403kcal

Author: Organize Yourself Skinny

Ingredients

2 tablespoons olive oil
1 lb ground chicken
2 gloves garlic chopped
2 teaspoons chopped ginger
2 large eggs beaten
1/4 cup Teriyaki Sauce
1 16-ounce bag frozen stir fry mix
3 cups cooked quinoa
2 teaspoons sesame oil
1 teaspoon hot chili oil
1 tablespoon soy sauce

Instructions

Heat 1 tablespoon in a large pan. Add chicken and cook until no longer pink, break up the chicken as it cooks. When chicken is just about done add in the garlic and ginger and cook for another 1-2 minutes or until fragrant.
Remove the chicken, ginger, and garlic and place in medium bowl. Stir in 1/4 cup Teriyaki sauce.
In the same pan, heat the last tablespoon of olive oil and quickly cook the eggs until they are set. Add the eggs to the chicken, ginger, and garlic.
Next add the bag of stir fry mix to the pan and cook until the vegetables are heated through, about 5 minutes.
Add the ground chicken mixture, quinoa, sesame oil, soy sauce, and chili oil (if using) to the cook vegetables. Cook until everything is heated through.

Notes

Meal prep tip:

This recipe comes together quickly during the week when quinoa is made ahead of time.

Also, this entire recipe can be made ahead of time and stored in the refrigerator all week or frozen for up to 3 months. Heat up in the microwave.

Nutrition