• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • My Utensil Crock Logo
  • Home
  • Recipes
  • Menu Ideas
  • Cooking Club
    • Cooking Club Themes
    • Cooking Club {Favorite Recipes}
  • Cooking Classes
  • eBook
    • Think Like a Lawyer, Blog Like a Pro
    • Legal Terms Bloggers Should Know
  • About
    • About Me
    • About the Ingredients
    • About the Pictures
    • About the Recipes
    • About My Utensil Crock {Tech + Legal}
  • Contact

My Utensil Crock

organizing my most useful kitchen tools

  • Recipes
  • Menu Ideas
  • Cooking Club
    • Cooking Club Themes
    • Cooking Club {Favorite Recipes}
  • Cooking Classes
  • eBook
    • Think Like a Lawyer, Blog Like a Pro
    • Legal Terms Bloggers Should Know
  • About
    • About Me
    • About the Ingredients
    • About the Pictures
    • About the Recipes
    • About My Utensil Crock {Tech + Legal}
  • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

05.22.2013

Chicken Fried Quinoa

Image

“I want to eat THAT.”   – Friend and Cooking Club member, MS, happening upon this picture in my camera.

I did eat that. It was wonderful. “That” is a take on chicken fried rice – healthed up with quinoa instead of rice, egg whites instead of whole eggs, all the veggies you want, and total control over the amount of oil and soy sauce. I do not feel guilty eating it, and although I always intend for the quantities below to be enough for two servings… it is usually just one. Well, two bowls, but one sitting.

Ingredients:

– 2 eggs
– extra virgin olive oil
– 1 small sweet onion, chopped
– 2 cloves garlic, minced
– 1/2 t ground ginger OR 1 t fresh minced ginger
– 1 crown broccoli, chopped small
– 3/4 c cooked chicken, cubed or shredded
– 1 c cooked quinoa
– 2 T low-sodium soy sauce

How do I make it?

  • First, the eggs. Heat a large nonstick skillet over medium heat; when hot, spray with cooking spray. Cook one egg white at a time: crack an egg into a small bowl (discard the yolk and shell). Pour it into the skillet gently, and let it cook until set (do not scramble) (but if you DO scramble it, it will taste fine, I promise). This should be a minute or two – keep an eye on it. Flip and cook for 30 seconds more. Remove the first egg white to a cutting board, and cook the second egg white the same way. When cooked, stack the two egg whites on the cutting board, cut into thin strips, and set aside.
  • Turn up the temperature to medium-high and heat 1 T olive oil. Add the onions, and cook until browned (about 5 minutes). Add the garlic and ginger, and cook for another minute.
  • Add another T of olive oil and add the chopped broccoli. As soon as it turns bright green, add the chicken and quinoa and heat them through. Add a bit more oil if it gets too dry. A little browning on this dish is good, but burn is not. (Note, if the broccoli is already cooked, just add it with the chicken and quinoa to heat through.)
  • Add the egg white strips to the skillet, and distribute them throughout.
  • Top with soy sauce, and heat through again.
  • Eat. Up.

More info please?

This is a great way to use leftovers, and you should feel free to add any other vegetables you have on hand – peppers, carrots, peas, you name it. Just cook or heat them at the stage where you cook the broccoli, above. I assume it goes without saying that this could easily be adapted to be vegetarian – either use a protein substitute or just increase the vegetable portion.

If you liked this post, I recommend:

  • Southwest Quinoa BowlSouthwest Quinoa Bowl
  • Shish Taouk – Chicken KabobsShish Taouk – Chicken Kabobs
  • Weeknight Veggie Stir Fry {+ Meat Optional}Weeknight Veggie Stir Fry {+ Meat Optional}
  • After-Party Egg Scramble {Chicken and Dips}After-Party Egg Scramble {Chicken and Dips}
  • Broccoli Chicken Quinoa CasseroleBroccoli Chicken Quinoa Casserole
  • Spinach – Walnut PestoSpinach – Walnut Pesto
  • Print
  • Email
  • Tweet

Posted In: Mains (Lunch + Dinner), Recipe

Reader Interactions

Tell me what you think! Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

I love healthy food, but I love it more when it doesn’t taste like healthy food. Best of both worlds! Click around to find some of my tried and true staples - and new recipes too, whether my own ideas, inspired by other blogs, torn from the pages of a magazine, or passed through friends or family. Learn more about me and My Utensil Crock HERE.

– Chicken Noodle Soup
– Banana Cookies
– Chocolate Cake with Chocolate Buttercream Frosting
– 20-minute Breakfast Platter
– Easy Homemade Meatballs

Join Me!

Follow My Utensil Crock

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
Buy Think Like a Lawyer NOW!

My Latest Pins

  • Ga’s Easy Blueberry Coffee Cake
  • Ga’s Easy Blueberry Coffee Cake
  • One-Pot Stovetop Lasagna Ragu with Sweet Italian Chicken Sausage
  • One-Pot Stovetop Lasagna Ragu with Sweet Italian Chicken Sausage
  • Ga’s Brownies
  • Ga’s Brownies
Follow Me on Pinterest

Footer Widget Header

Subscribe by email to receive posts, recipes, and tips straight to your inbox!

Footer

Connect with Me

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Search This Site

Archives

My work baking club has a running joke about wheth My work baking club has a running joke about whether something we bake would “make a good French toast the next day.” I finally tested it out with my leftover slice of last night’s cake. The results are in: it made an excellent French toast!
Hosted a very special 10th birthday dinner last ni Hosted a very special 10th birthday dinner last night. Lemon cake with raspberry filling by @susanbayles (beautiful, incredibly delicious, and gluten free 👀). We were all also obsessed with the @papyrus candles.
Why hadn’t I been to @anjufrc before? ⭐️⭐️⭐️⭐️⭐️
Goodbye brunch at @parakeetcafe. Thank you for an Goodbye brunch at @parakeetcafe. Thank you for an amazing weekend, @terahdonovan and @claytscott! Xoxo
So fun to see my cousins Cliff and Sharon in their So fun to see my cousins Cliff and Sharon in their beautiful San Diego home. And Sharon made lemon bars! 🍋
Well I know what I’m doing next weekend. Trying Well I know what I’m doing next weekend. Trying to recreate these short rib and mashed potato taquitos from @jrdnrestaurant
Late lunch at @elpescadorfishmarket - cippolini an Late lunch at @elpescadorfishmarket - cippolini and halibut fish tacos 🐟🌮
Savory scones from @wayfarer_bread Savory scones from @wayfarer_bread
San Diego eating begins… Mediterranean Feast at San Diego eating begins… Mediterranean Feast at the excellent @callierestaurant. Thank you for the hospitality @terahdonovan, @claytscott, and @seferrara! Here we have catch of the day OpF, Aleppo chicken, Egyptian carrots, papardelle with duck and sausage, mushroom agnolotti, and a dessert trio of chocolate chip tahini cookie, Meyer lemon pavlova, and Turkish rice pudding. #somuchlabneh #canitakeanyofthisaway
I made this chocolate layer cake on Friday as dess I made this chocolate layer cake on Friday as dessert for dinner with two friends. And I got to share it with so many more people over the weekend. Felt guilty to make and eat a chocolate layer cake without sharing it with my dad - next visit maybe! (Recipe @addapinch, via @amympiccolo)
Follow on Instagram

Copyright © 2012 - 2020 · My Utensil Crock, LLC · Blog Design by Little Blue Deer
Privacy Policy

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.