Fried Rice–Style Quinoa

Prep Time 10 MIN

Cook Time 15 MIN

Serves 4

Ingredients :

  • 3 tbsp (45 mL) canola oil, divided
  • 4 eggs, beaten
  • 1/2 lb (250 g) ground chicken
  • 1 small carrot, grated
  • 2 cups (500 mL) cooked quinoa
  • 3/4 cup (175 mL) VH® Teriyaki Sauce
  • 2 tsp (10 mL) VH® Soy Sauce
  • 1/2 cup (125 mL) frozen peas, thawed
  • 2 green onions, thinly sliced

Directions :

  1. Heat 1 tbsp (15 mL) oil in large nonstick skillet or wok set over medium heat. Pour in eggs; cook, stirring, for 2 to 3 minutes or until soft curds start to form. Transfer to plate.
  2. Wipe skillet clean with paper towel. Heat remaining oil set over medium-high heat; cook chicken and carrot, stirring often, for about 5 minutes or until just starting to brown.
  3. Add quinoa, VH® Teriyaki Sauce and VH® Soy Sauce; cook, stirring, for 3 to 5 minutes or until quinoa is heated through. Stir in peas, scrambled eggs and half of the green onions; cook, stirring, for about 2 minutes or until peas are heated through. Garnish with remaining green onions.

Recipe Tips:

  • Substitute frozen corn, beans or carrots for peas.
  • Substitute ground pork, beef or turkey for chicken.

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