Chicken Quinoa Fried “Rice”
Total time: 40 minutes
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.
Saucepan, Skillet, Measuring spoons, Measuring cups
In a saucepan, boil quinoa on medium flame in chicken broth until soft. Set aside for 10 minutes to allow quinoa to fluff up.
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.
Add in the shredded chicken and 2 tbsp of shoyu sauce.
Add the quinoa and fry until combined.
Push the quinoa to the side, making a hole in a middle of the pan. Pour in the whisked egg whites and scramble.
Stir in the sesame oil and the remaining 2 tbsp of shoyu sauce.
Sprinkle with ground pepper and serve.
NUTRITION INFORMATION (PER SERVING)