Easy, Healthy, Chicken Fried Rice

My husband is a big fan of fried rice and I’ll admit, I like it more than a little.  But I rarely eat it and I’ve never tried to make it home – until the other day.  I had a rotisserie chicken I had broken up into pieces and stored in the fridge and I was craving an Asian inspired dish.  I also had some wheat-free, organic Tamari soy sauce and a bag of frozen mixed veggies so I started to think…chicken fried rice.  Only problem, I didn’t have any rice.  But I did have quinoa.  It sounded like the makings of a healthy, quick, chicken fried rice and it was.   

Here’s the recipe.  Let me know if you try it.

Ingredients:

• 1 1/2 cups of quinoa (cooked according to directions on the box)
• 1 bag of frozen mixed veggies (you can use any veggies really, fresh or frozen)
• 1 cup diced rotisserie chicken
• 2 eggs
• 3/4 cups Eden Organic wheat-free tamari soy sauce
• sea salt and cracked black pepper to taste
• 1 tablespoon expeller-pressed coconut oil

Directions:

Cook quinoa according to package directions.  Melt 1 tablespoon expeller-pressed coconut oil and add 1 bag of frozen veggies.  Once the veggies start to warm add two eggs scrambled and stir continously until eggs are completely cooked and scrambled (about 5 minutes).  Add the cooked and drained quinoa and 3/4 cups of Eden Organic wheat-free tamari soy sauce.  Warm through and serve hot with sea salt and cracked black pepper to taste. (Served 4) 

My photo doesn’t do this meal justice.  I had it for dinner and then again for lunch the next day and I can’t wait to make it again!