Quinoa Chicken Fried Rice

quinoa fried rice 1.jpg

Take out quality fried rice, minus the canola oil, MSG and finger-swelling sodium levels. Win! I also love making this with your standard white rice, but for fun - let's go with a healthy dose of protein-packed, carby quinoa! It's a delicious twist on an old favorite. And if you're someone who either doesn't tolerate grains of any kind OR suffers from severe anxiety surrounding the word "carb", you can ALWAYS chill the f*** out and health it up even more by subbing the grains for cauliflower rice. Everyone wins!


  • 4 cups quinoa, cooked (I like to cook mine in bone broth for extra flavor and #health)
  • 3 tbsp grass fed butter or ghee, divided
  • 2 lbs chicken breast, cubed
  • 1 tbsp minced garlic
  • 1 yellow onion, diced
  • 1/2 cup shredded carrots
  • 1/2 cup frozen peas
  • 3 tbsp tamari (or 4 tbsp coconut aminos - you'll need a little more since the flavor isn't as concentrated)
  • 2 tsp fish sauce
  • 1/2 tsp sea salt, plus more to taste
  • 1/2 tsp pepper, plus more to taste
  • 1 tbsp honey
  • 2 eggs, whisked
  • 1 tsp sesame oil 


  1. Cook your quinoa as you like it, and set aside for later.
  2. In a skillet, heat up 1/2 tbsp of the butter or ghee and cook up your chicken. Salt and pepper it to taste. When the chicken is cooked through, set aside.
  3. In a large wok or skillet, heat up 1 tbsp of butter or ghee. Add the garlic and onion and cook on medium-high heat for about 3 minutes, or until the onions start to soften and the garlic becomes fragrant. 
  4. Add the carrots and peas and cook up all the veggies together for another 3-5 minutes.
  5. Turn the heat up to high, add the remaining 1 1/2 tbsp of butter or ghee and immediately add the cooked quinoa, tamara, sea salt, pepper and honey. Stir frequently for about 3-5 minutes, or until the quinoa becomes fried and golden.
  6. Turn the heat back down to medium, push the rice mixture over and create a small well in the corner for the whisked eggs. Pour in the eggs and let them cook for a couple of minutes, breaking them up as they cook. 
  7. Remove the wok/skillet from heat, add in the chicken pieces and drizzle in the sesame oil. Give it all a good stir to evenly distribute the chicken, egg and oil.

Servings: 4-6