Chicken + Vegetable Fried "Rice"
Author: 
Recipe type: dinner
Serves: 4-6
 
Ingredients
  • 1 cup dry quinoa [any variety]
  • 2 cups water
  • 1 Tbsp coconut oil or olive oil
  • 4 large carrots, peeled + diced
  • 1 red bell pepper, diced
  • 1 10-oz. bag frozen shelled edamame
  • 3-4 leftover organic chicken thighs, diced [can omit or cook chicken for this dish]
  • 4 organic eggs, whisked
  • 2 tsp toasted sesame oil
  • ¼ cup liquid aminos [I use the Bragg's® brand]
  • 2 tsp red pepper flakes
  • Juice of 1 lemon
  • 1 Tbsp sesame seeds, for garnish
Instructions
  1. Start by cooking the quinoa. Add 2 cups of water and 1 cup dry quinoa to a pot on high heat. Bring to a boil, cover, turn heat to low and simmer for 15 minutes or until liquid has absorbed.
  2. Meanwhile, heat 1 Tbsp coconut oil or olive oil in a large pan on medium heat.
  3. Add carrots + red bell pepper. Sauté for 5 minutes until the vegetables begin to soften.
  4. Add frozen, shelled edamame. Stir until edamame is defrosted and heated through.
  5. Add pre-cooked diced chicken.
  6. Once quinoa is done, pour cooked quinoa into pan with veggies.
  7. Add sesame oil, liquid aminos + red pepper flakes. Stir to combine.
  8. Pour whisked eggs on top of quinoa/vegetable mixture.
  9. Cook, stirring constantly until eggs are scrambled and cooked through.
  10. Last, squeeze fresh lemon and top with sesame seeds.
  11. Plate and enjoy!
Recipe by Angela Freed at https://www.angelafreed.com/chicken-vegetable-fried-rice/