July 17, 2026

Fried Rice-Style Quinoa

Name: Fried Rice-Style Quinoa
Prep time: 10 min
Total time: 25 min
Yield: 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

10

Prep Time Minutes
25
Total Time Minutes
9
Number of Ingredients
4
Servings

Tags:

Rice/Grain,
Under 30 min,
Side Dish,
VH,
Summer,
Spring,
Fall,
Winter,
Stove Top,
Asian,
Chinese New Year

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

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Step one

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.
Step two

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.
Step three

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.