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
58g
Carbs
26g
Calories
610
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
Reviews
3.9
Based on 48 reviews
Aracha · 06/01/25
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About Angelia Cole
Chef Angelia Cole has been working in the food industry for over 17 years, holding a number of roles including as an executive chef, private chef, baker, and business owner. Chef Angelia graduated from the Art Institute of Seattle, and has plans to earn a degree in Holistic Nutrition. From cooking for the Jacksonville State Football team to hotels, weddings, and corporate events, Chef Angelia has seemingly done it all.
Most recently, she has built and operates her own successful catering and food business, Crafted Homemade Goods based in Georgia. Chef Angelia is joining the CookUnity platform with an exciting menu taking inspiration from multiple culinary traditions, with a focus on plant-based flavor profiles and technique.
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