Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.

com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. Your email address will not be published. You could try playing around with it or use the crispy tofu I mentioned in the blog post. You can also simply omit the chicken.

The recipe is filling without thanks to the egg and edamame. And yes please to sambal chilli and sesame oil!

I think sambal belacan might work really well too, in place of the chilli garlic sauce! I could eat that by the spoonful ;. Seriously LOVE this idea to use quinoa!!! Will definitely be trying :. Made this last night. Added bok choy and omitted chicken since we are vegetarians.

I will definitely be making this regularly. Thanks Erin. Love the frozen veggie shortcut Elaine! Thanks so much for sharing this fab review and enjoy the leftovers too!

I used brown rice because my husband does not like quinoa. It was really delicious and spicy. We loved it. This recipe is so good and so easy to make. For someone like me who does not cook a lot this made me very happy and is so tasty!

I eat quinoa in place of rice due to a rice sensitivity and this will definitely become one of my favorites. Thank you!

So good! I added a bag of bean sprouts and added a little soy sauce when my chicken was cooking and added some pepper and additional garlic powder it turned out soo good! Thank you for taking the time to share this kind review! My boyfriend and I expected to have leftovers of this but now we are just so happily full.

For veggies I used sugar snap peas, shredded carrots, and zucchini, and added in cashews. OMG delish, Thank You for sharing this delicious recipe! Def goin into the regular dinner rotation. I just left the last review but forgot to make it 5 stars!

Also, easy to mis-hit the 4 stars on a phone to keep in mind for those under 5. Thanks again! This recipe was phenomenal! I had cold leftovers on a bed of greens w a little sesame oil and soy sauce. Absolutely loved this recipe. I used previously cooked chicken breast but otherwise followed the recipe to a T.

However, I can imagine so many more options. The flavor was wonderful. This was so good and satisfying! I especially love how healthy it is. I will definitely be adding this into our rotation. I accidentally made too much quinoa the other day and I needed a high protein meal for dinner. I even used canned edamame!

It still came out amazing! With 26g protein, it really checks all of the boxes. So easy and yummy! I agree with adding a bit more chili sauce and soy sauce. I also added extra ginger. Skip to content The Well Plated Cookbook is now available! Get your copy. Pin Facebook Tweet. Leave a Review Save Recipe Saved Recipe Jump to Recipe.

WANT TO SAVE THIS RECIPE? Enter your email below to save this recipe to your free Well Plated recipe box. Please enable JavaScript in your browser to complete this form. Hidden Username Field. TIP For tips on how to achieve the perfect quinoa, check out How to Cook Quinoa.

Review Save Recipe Saved Print. Cook Mode Prevent your screen from going dark. Easy, delicious and packed with protein! Better than take out and great for meal prep and leftover. Prep: 20 minutes mins. Cook: 25 minutes mins. Total: 45 minutes mins.

Servings: 6 servings. Heat a large skillet or wok over medium high heat and add 1 tablespoon of the olive oil. Once the oil is hot, add the chicken.

Cook until the chicken is browned on all sides and cooked through, about 5 to 6 minutes. Remove to a large bowl or plate and set aside.

Pour out and discard any juices that have collected in the bottom of the skillet. Reduce the heat to medium. Add 1 tablespoon olive oil, the mushrooms, carrots, and bell peppers. Toss to coat the vegetables in the oil, then cook, stirring occasionally, until the mushrooms are browned and the bell peppers and carrot are crisp-tender, about 8 minutes.

Stir in the garlic and ginger and cook just until fragrant, about 30 seconds. Remove the vegetables and any juices that have collected in the skillet to the plate with the chicken. Add the beaten eggs and cook, using a spatula to constantly stir and break apart the eggs into small pieces.

Remove the cooked eggs to the plate with the chicken and vegetables. Trying to get the quinoa crispy resulted in a pan with black stuck on quinoa.

Sorry it made a mess, Laura! dry quinoa actually makes about 5 c. cooked quinoa. So to make only 3 c. cooked quinoa, you should plan to use 1 c.

This was delicious. As a gluten free, egg free, vegetarian, it is almost impossible to get Chinese fried rice. This hit all the spots! So tasty and delicious. As usual, I edited the recipe to fit what I had on hand. I used a whole bag of fresh broccoli it was perfect for those who wanted a heartier bite and instead of coconut aminos I used this Vegetarian oyster sauce.

I also used sunflower butter instead of almond butter. It was delicious! I will make this again. This recipe is easy and addictive!

The taste and texture combo is outstanding. I was a little concerned the veggies might be overdone but I followed the instructions and they were absolutely perfect: not raw, not mushy, with just the right amount of bite. The only tweak I made was to add a bit more carrots and broccoli than called for, and there was still plenty of flavorful sauce to enjoy.

This recipe is a keeper that will definitely go into the rotation! I love this so much I made it several times over the past year. I use soy sauce for coconut aminos and use crunchy peanut butter. Easy to substitute whatever onion is on hand or roasted nuts.

My main change is to increase the amounts of vegetables — broccoli , carrots and add maybe julienne red bell pepper or asparagus or peas or cauliflower — basically increase vegetables and sauce to accommodate.

Great taste! I was able to get the rice crispy at the bottom of the pan without burning it, but then it just started stuck on a layer at the bottom of the pan instead of coming off into my bowl.

Any tips on how to make it not just get stuck there? Next time I make it, I may omit the almond butter. The flavor was ok but my rice ended up more mushy than I wanted and I think it might have been because of the almond butter. Hi Simone, adding more oil should help prevent sticking. Were you using quinoa or rice?

This recipe uses quinoa! Thanks for the tip! Yes I used one-day old cooked quinoa. Would you add the oil right before the quinoa? Because I found that all the original oil I put in before the carrots was mostly absorbed by the time I got to the quinoa.

I really wanted to love this recipe. Did you make any modifications? Would you mind sharing what you disliked about it? I just love your recipes so much; I find them very flavorful, and I am always looking for new recipes with a good amount of seasoning to add variety to my vegetarian diet.

I love lentils, and I love quinoa. I just made this one, and yes, I love this quinoa take on fried rice! Made it exactly as the recipe states and bought the chili garlic sauce just for it.

I finally found it in a large local supermarket. I had tried unsuccessfully to find it for past recipes — even the more mainstream brand. Bought 2 jars. The sauce is perfect. The whole thing was delish! Thank you for the lovely review and for sharing your modifications!

My husband and I loved this recipe and thought it was even better the 2nd night. Delicious with a garnish of chopped, roasted cashews and a slice of lime. It is my new favorite. This was amazing!!!!!!! My new go to for a flavorful side dish! It is hard to find something both kids will eat and surprise!

They loved it!!!! Excellent recipe!!!! Need to buy bulk coconut aminos as it really makes the dish. Love it. Left overs it is for a couple days. Great results with this recipe! I ended up subbing peanut butter for the almond butter, and also peanuts for the cashews.

Totally delicious! tried this tonight and really enjoyed it! The cashews are a must, though. I made it just like the recipe.

This is DELICIOUS!! So flavorful and satisfying! In the sauce, I doubled the almond butter and chili garlic sauce and added a bit more coconut aminos. This was so tasty!! I used your recipe for cooking quinoa in the instant pot ahead of time. I served it with your peanut tempeh recipe which went perfect with it.

I will definitely be making this one regularly. This was so flavorful and delicious. When I make it again, I will double the veggies so we have more leftovers. Made as written. The flavor is good. Not too spicy. Hope that helps! This reminds me so much of the chicken and veggie dish at a Chinese restaurant without the chicken and without the MSG and soy sauce.

What a great way to cook it. I cooked the quinoa in one cup of water and one cup of veggie broth. It took a lot longer than 30 minutes to put it together because I had to prepare all of the other ingredients — rinsing and peeling the carrots and green onions first and the quinoa.

Absolutely delicious! I made no modifications and found the spiciness and flavor to be just right. Comes together very quickly. Served with roasted chicken. I can definitely see this being added to our regular meal rotation. Please enable JavaScript in your browser to complete this form.

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