INGREDIENTS
3 chicken breasts (diced)
250g mushrooms (diced)
2 large carrots (diced)
1 large red capsicum
3 garlic cloves (minced)
2 tsp freshly grated ginger
3 eggs (lightly beaten)
2.5 cups cooked & cold quinoa (see my ‘perfect quinoa’ recipe for how to cook your quinoa)
4 tbsp tamari
11/2 tbsp sesame oil
1 small bunch spring onions (finely chopped)
PROCEDURE
In a wok or large fry-pan heat a drizzle of olive oil & cook chicken (approx. 5-6 minutes on each side, or until cooked through). Set aside.
In a drizzle of olive oil, cook mushrooms, carrots and capsicum. Cook for approx. 5 minutes. Add garlic and ginger and stir through. Cook for a further 30 seconds and then set aside with chicken.
Cook the egg in the wok, stir to break apart egg. Set aside with chicken and veggies
Add1 1/2 tbsp olive oil to wok and add quinoa. Stir through. Spread into flat layer and allow to cook undisturbed until golden on the bottom (approx. 1-2 minutes). Flip it and repeat another 1-2 times.
Stir in tamari & sesame oil. Add chicken, veggies & egg. Stir through spring onions & serve
PREP TIME
Prep | 20 m
Cook | 25 m
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