Chicken Quinoa Fried Rice

Ahna Fulmer
by Ahna Fulmer
12 1 cup
40 min

This chicken quinoa fried rice recipe boasts whole proteins and a rainbow of vegetables soaked in a sweet maple soy sauce.

I started making this recipe several years ago, and then perfected it when I found the Maple Soy Sauce recipe in the cookbook “From Freezer to Table”.

It was so much better than what I was using.

This recipe makes enough for our family of 5 and then I typically still have several quarts to freeze.

The butter can be left out of the soy sauce recipe for those who are dairy-free. If you like this recipe, then you will also like my Shrimp Quinoa Fried Rice recipe.

We buy our organic quinoa from Costco in bulk, and anytime we make this recipe we always make a ton of it because it is great for freezing in quart containers later.

Enjoy for a family meal and freeze the leftovers to give away or save for later!

Bon appetit!

Chicken Quinoa Fried Rice

My cooking philosophy is to keep it healthy and easy.

Recipes at Hammers N Hugs will include all-natural ingredients that can often be frozen and have been tested and approved by friends and family!

For more gluten free and dairy free recipes be sure to check out:

Sheet Pan Honey Roasted Carrots

Low Carb Tuna Salad Stuffed Pepper

Low Carb Oven Omelette

Roasted Italian Broccoli

Low Carb Tuna Salad Sandwich

Vanilla Peanut Butter Whip

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Recipe details
  • 12  1 cup
  • Prep time: 20 Minutes Cook time: 20 Minutes Total time: 40 min
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  • 2 c quinoa
  • 4 c chicken broth
  • 2 c chicken breast, cubed
  • 1 onion, diced
  • 2 lg carrots, diced
  • 1 c broccoli, chopped
  • 1 c frozen peas
  • 3 garlic cloves, minced
  • 3 eggs
Maple Soy Sauce: (Courtesy of
  • 1/2 c soy sauce
  • 1/3 c maple syrup
  • 2 tbsp onion powder
  • 4 tbsp butter

In a large saucepan, combine 2 c quinoa with 4 c chicken broth. Bring to a boil and let simmer for 15 minutes or until quinoa is no longer watery
In a large skillet, heat olive oil and cook the cubed chicken seasoning with salt and pepper as desired.
In another large skillet, heat 1-2 T olive oil and saute onion, carrots and broccoli for 5 minutes or until tender. Add the minced garlic and saute for another 2 minutes.
While vegetables are sauteing, combine soy sauce ingredients into a small saucepan and bring to a boil. Reduce the heat and simmer for 2 minutes.
Combine the quinoa, chicken,vegetables and soy sauce into one large saucepan on high heat. Add the frozen peas and create a well in the middle of the pan.
Add the eggs and allow to cook. Once the eggs are cooked through reduce the heat and stir entire mixture together.
Freezing Instructions
Allow the fried quinoa to cool. Place leftovers in airtight casserole dish or freezer quarts.
  • Macros Per Serving (1 cup): 21g Net Carbs, 7g Fat, 15g Protein
Ahna Fulmer
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