Five-Spice Chicken & Quinoa ‘Fried Rice’
Chef Angelia brings a wholesome variation on a takeout staple, swapping rice for nutty tri-color quinoa. Tender chicken breast, rubbed with fragrant and tingly Chinese five-spice, joins wok-fired egg, bell peppers, onions, carrots, and peas. A savory-sweet tamari, ginger, and garlic sauce ties it all together, while fresh scallions and sesame seeds add the finishing touch to this nutritious, gluten-free dish.
Nutritional facts
Protein
59g
Carbs
32g
Calories
650kcal
Fat
30g
Ingredients
Peanut Oil, Sesame Oil, Canola and Olive Oil Blend, Black Pepper, Garlic, Egg, Onion, Kosher Salt, Black Sesame Seeds, Green Peas, Carrots, Gluten Free Tamari, Five Spice, Green Onion, Tri-color Quinoa, Ginger, Chicken Breast, Red Bell Pepper
Contains eggs, peanuts, soybeans, sesame seeds.
Reviews
3.8
Based on 88 reviews
Cory · 11/07/25
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About Angelia Cole
Chef Angelia Cole has worked in the food Industry for over 20 years, holding several roles including private chef to the C.E.O of Popeyes, Chef for the Braves, Private Chef for Upscale Clients, Catering Chef for World of Coca-Cola, Delta Flight Museum, Georgia International Horse Park, The Carter Center, Fernbank Museum, Executive Chef for Jacksonville State, Baker, and Business Owner. A Graduate of the Art Institute of Seattle, she plans to earn a degree in Holistic Nutrition. Chef Cole’s takes inspiration from multiple culinary traditions, focusing on Southern, European, and Latin American influenced cuisine with meals like Loaded Baked Potato with Cajun Crawfish and Shrimp, Creole-Spiced Grilled Lamb Loin Chop w/ Dirty Rice, Seared Swordfish with Creamed Corn. Most recently, she has built and operates her own successful catering and food business, Crafted Homemade Goods based in Georgia.
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