Quinoa Fried Rice with Rainbow Baby Carrots

Cooking Times

Ready in: 45 minutes
Prep time: 25 minutes
Cook time: 20 minutes
Serves: 4

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:

  1. 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.
  2. In a sauté pan, add a half tablespoon of oil and cook chicken on medium-high heat until cooked through.

To cook the quinoa:

  1. 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.
  2. Add quinoa and stir, making a gap in the middle of the pan.
  3. Crack both eggs in the middle of the quinoa mixture. Stir eggs until cooked, then combine with quinoa, onions and carrots.
  4. Add cooked chicken, peas, soy sauce, sesame oil, garlic and ginger. Stir until everything is combined and garnish with green onions. Enjoy!

Recipe and image provided by The Food Dolls

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