Teriyaki Chicken Over Vegetable Quinoa Fried Rice



  • 1 cup cooked quinoa
  • 2 Tbsp canola oil
  • 1/4 cup diced carrots (dice somewhat thin)
  • 1/4 cup chopped yellow onions
  • 1 cloves garlic, minced
  • 1 Tbsp peeled and minced fresh ginger
  • 1 1/2 cups small diced broccoli florets
  • 1/2 cup small diced mushrooms
  • 1/4 cup brussels sprouts
  • 1 large egg
  • 1/4 cup frozen petite corn, thawed and drained
  • 3 – 4 Tbsp soy sauce, to taste
  • 1/4 cup of cashews, toasted
  • 1 tsp of sesame seeds, toasted
  • 1/4 snow peas
  • 1 Tbsp sesame oil
  • Salt and pepper


  1. Heat oil in a large non-stick wok (or large, deep skillet) over medium-high heat. Add broccoli,, carrots brussels sprouts, onion, mushrooms and garlic and sautée until veggies are soft, about 3 – 4 minutes. Add ginger and sautée 3 minutes.  Move veggies over to one side of the pan, crack eggs into opposite side and scramble and cook through.
  2. Stir in snow peas, quinoa, corn, soy sauce and sesame oil and cook and toss 2 minutes.
  3. Meanwhile, in a separate skillet, place olive in a pan and add in chicken with salt and pepper. Cook on both sides for 5 minutes each. Add in teriyaki sauce until it thickens, about two minutes.
  4. Toast cashews and sesame seeds in a separate skillet, until golden brown.
  5. Place quinoa in a dish or bowl and top with the teriyaki chicken. Garnish with sesame seeds


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