Quinoa Fried "Rice" with Chicken and Vegetables

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  4 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  8 oz Mushrooms, Cremini
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  2 Carrots(122g)
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  1.3 cup Bell Pepper
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  3 Garlic(9g)
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  2 tsp Ginger, Fresh Root
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  3 Egg, Whole, Large(132g)
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  2.5 cup Quinoa
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  4 tbsp Soy Sauce, Low Sodium
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  1.5 tbsp Sesame Oil, Toasted
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  2 tsp Chili Paste, Sambal Oelek
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  1 cup Edamame, Shelled
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  1 Green Onion (Scallion)(15g)

Instructions

1. 1Cut the chicken breast into bite-sized cubes. Dice the mushrooms, carrots, and bell pepper into similar-sized pieces. Mince the garlic and ginger. Beat the eggs in a small bowl. Cook the quinoa according to package directions, then spread on a plate to cool slightly. Chop the green onions and set aside.
2. 2Heat a large skillet or wok over medium-high heat and add 1 tablespoon olive oil. Once shimmering, add the chicken and cook 5–6 minutes, stirring occasionally, until golden brown on all sides and internal temperature reaches 165°F. Transfer to a large bowl and set aside.
3. 3Add 1 tablespoon olive oil to the skillet over medium heat. Add the mushrooms, carrots, and bell pepper, stirring to coat. Cook 8 minutes, stirring occasionally, until the mushrooms are golden brown and the vegetables are crisp-tender. Stir in the garlic and ginger and cook 30 seconds until fragrant. Transfer to the bowl with the chicken.
4. 4Add 1/2 tablespoon olive oil to the skillet over medium heat. Pour in the beaten eggs and cook 2–3 minutes, constantly stirring and breaking into small pieces with a spatula, until set but still slightly moist. Add to the bowl with the chicken and vegetables.
5. 5Add the remaining 1 1/2 tablespoons olive oil to the skillet and increase heat to high. Add the cooled quinoa and stir to coat evenly with oil. Spread into a flat layer and cook undisturbed 1–2 minutes until the bottom is golden and toasted. Use a large spatula to flip in large sections, then repeat cooking and flipping 1–2 more times until evenly toasted throughout.
6. 6Stir in the soy sauce, sesame oil, and chili paste until the quinoa is evenly coated. Add the chicken, vegetables, edamame, and any accumulated juices from the bowl. Stir to combine and cook over medium heat 1–2 minutes until warmed through. Stir in the green onions.
7. 7Divide the fried rice evenly into 6 airtight containers while hot. Cool to room temperature before sealing and refrigerating for up to 4 days.