Quinoa Fried Rice with Rainbow Baby Carrots
Cooking Times
Ingredients
- 2 chicken breasts, diced
- 2 tsp. Chinese five-spice blend
- 2 tbsp. soy sauce or coconut aminos
- 2 tbsp. lemon juice or orange juice
- 2 tsp. honey
- 1 tsp. garlic, grated
- 1/2 tbsp. coconut oil or olive oil
- 1 cup cooked quinoa
- 2 eggs
- 1 cup, diced Cal-Organic Yellow Onions
- 1 cup, sliced Cal-Organic Rainbow Baby Carrots
- 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 tbsp. coconut oil or olive oil
- 1-2 Cal-Organic Green Onions
Directions
To cook the chicken:
- In a small mixing bowl, add soy sauce, Chinese five-spice blend, lemon juice, honey, and garlic. Whisk until combined, then pour over diced chicken.
- In a sauté pan, add a half tablespoon of oil and cook chicken on medium-high heat until cooked through.
To cook the quinoa:
- In a wok or large sauté pan, add a half tablespoon coconut oil over medium-high heat, then add onion and carrots. Stir-fry for two minutes or until onions are translucent.
- Add quinoa and stir, making a gap in the middle of the pan.
- Crack both eggs in the middle of the quinoa mixture. Stir eggs until cooked, then combine with quinoa, onions and carrots.
- Add cooked chicken, peas, soy sauce, sesame oil, garlic and ginger. Stir until everything is combined and garnish with green onions. Enjoy!
Recipe created by The Food Dolls
Recipe E-book
Back To Our Roots
12 sweet, savory, and fresh recipes using our favorite Cal-Organic root vegetables.
Download