Low Calorie

Quinoa Chicken Fried Rice

25 minutes


  • 2 teaspoons sesame oil divided
  • 1 pound uncooked chicken breasts chopped into small pieces
  • Salt and pepper
  • 1/2 onion chopped
  • 2 cloves garlic minced
  • 2 medium carrots chopped
  • 1 cup peas
  • 1/2 bell pepper chopped
  • Salt and pepper
  • 2 1/2 cups cooked quinoa (cook according to package instructions)
  • 3 eggs
  • 1/4 cup soy sauce
  • Chopped green onion optional
  • Sriracha optional



  1. Cook the chicken: Add 1 teaspoons of sesame oil to a large skillet over medium heat. Once heated, add in the chicken and season with salt and pepper. Sauté the chicken for 7-8 minutes until the pieces are cooked through. Transfer the chicken to a plate.
  2. Cook the veggies: Add the remaining teaspoon of oil to the same skillet over medium heat. Sauté the onion until translucent. Add in the garlic, carrots, peas, and bell pepper. Season well with salt and pepper. Sauté for 3-4 minutes. Stir in the cooked quinoa and chicken.
  3. Scramble the eggs: Make a large well in the middle of the skillet. Add a bit of oil or cooking spray to the exposed portion of the pan. Crack the eggs in the well, and scramble the eggs. It’s okay if the eggs mix into the quinoa and veggies when scrambling.
  4. Add the finishing touches: Pour in the soy sauce. Stir everything until combined. Season with salt and pepper or add more soy sauce to taste. Top with chopped green onion and a drizzle of sriracha

Quick Tip

Be sure to cook the quinoa ahead of time! If you can prep the veggies ahead of time, this also saves time.