Instead of using white rice, make this Asian-inspired fried rice healthier by using quinoa and chicken breast. Slideshow:  Quinoa Recipes 

Todd Porter & Diane Cu
Todd Porter and Diane Cu
February 2014


Credit: © Todd Porter & Diane Cu

Recipe Summary

30 mins


Ingredient Checklist


Instructions Checklist
  • Combine the quinoa, water and salt in a medium saucepan. Bring the water to a boil, and after the water begins to boil, reduce the heat to low and cover the pan.

  • Gently simmer, covered, for 15 minutes (there may still be some water not yet absorbed). Remove from heat.

  • Remove the lid and gently fluff the quinoa. Set aside to cool. After it has cooled to room temperature, cover and refrigerate at least 3 hours or until chilled (the quinoa can be cooked and refrigerated the day before).

  • Heat a large skillet over medium-high heat. Add the oil, and then stir in the onions and carrots and cook for 2 minutes or until the onions are soft. Add the garlic and ginger and cook for 2 minutes, or until the garlic is fragrant.

  • Stir in the bell peppers and chicken, increase the heat to high, and cook for about 5 minutes, or until the chicken is browned and cooked through. Stir in the egg and fish sauce. Cook for 1 minute or until the egg is set.

  • Stir in the cooked quinoa and cook for 1 minute or until heated through. Season with black pepper and serve.