Chicken Quinoa Fried “Rice”
.png)
Total time: 40 minutes
.png)
Serves 4
.png)
9.1 grams of fibre per serving
This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.
INGREDIENTS
UTENSILS
Saucepan, Skillet, Measuring spoons, Measuring cups
INSTRUCTIONS
1.
In a saucepan, boil quinoa on medium flame in chicken broth until soft. Set aside for 10 minutes to allow quinoa to fluff up.
2.
Heat olive oil in a large skillet, add chopped carrots, celery, peas, bell peppers, cloud ear fungus and onion powder. Sauté for about 5 minutes or until the ingredients softened.
3.
Add in the shredded chicken and 2 tbsp of shoyu sauce.
4.
Add the quinoa and fry until combined.
5.
Push the quinoa to the side, making a hole in a middle of the pan. Pour in the whisked egg whites and scramble.
6.
Stir in the sesame oil and the remaining 2 tbsp of shoyu sauce.
7.
Sprinkle with ground pepper and serve.
NUTRITION INFORMATION (PER SERVING)
.png)
Energy (kcal)
555
Carbs (g)
72.4
.png)
Proteins (g)
31.9
Fats (g)
15.2
.png)
Fibre (g)
9.4