Egg Fried Rice

Ingredients

• 1 cup water
• ½ cup quinoa
• 1 large carrot, peeled and chopped
• ½ teaspoon salt
• ½ cup broccoli florets
• 2 large egg
• ¼ cup chopped onion
• ½ cup shredded boneless, skinless baked chicken breast
• 1 (1 inch) piece ginger, peeled, or to taste
• 1 tablespoon sesame oil
• 1 tablespoon minced garlic
• 1 cup kale
• 1 teaspoon sesame seeds, or to taste (Optional)
• 1 teaspoon fresh cilantro, or to taste (Optional)

Instructions

1. Bring 1 cup water and quinoa to a boil in a saucepan. Reduce the heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
2. Chop carrot, broccoli, and onion in a food processor.
3. Heat sesame oil in a large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add chopped vegetables; cook and stir until onions are translucent, 3 to 5 minutes.
4. Add kale; cook until wilted, about 1 minute. Add soy sauce and 1 tablespoon water; cook for 5 more minutes.
5. Add chicken and 1/4 cup cooked quinoa to the vegetable mixture. Cook and stir until heated through, 2 to 3 minutes. Transfer stir-fry to a plate.
6. Spray the skillet with cooking spray and cook eggs to your preference, 3 to 5 minutes.
7. Place cooked eggs on top of stir-fry on the plate. Garnish with chile-garlic sauce, cilantro, and sesame seeds.