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Chicken Quinoa Fried “Rice”

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Total time: 40 minutes

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Serves 4

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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)

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Energy (kcal)

555

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Carbs (g)

72.4

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Proteins (g)

31.9

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Fats (g)

15.2

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Fibre (g)

9.4