Mediterranean Fried Rice

Ingredients

• 450 grams of cooked boneless chicken (Ideally cooked it in a pressure cooker with 2 tbsp of Sprig Tangier and ½ tsp salt)
• 1 cup of cooked quinoa (Instructions for cooking can be found in the notes)
• 2 tbsp of olive oil
• 1 medium red onion, diced
• ½ cup diced beans
• ½ cup diced carrots
• 1 tsp garlic paste (or 3-4 cloves of minced garlic)
• 2 tsp white sesame seeds
• 2-3 tbsp of Sprig Tangier (Mediterranean seasoning by Sprig)
• 1-2 tsp Sprig Smoked Paprika (according to your preference of spice)
• Salt to taste
• Pepper to taste

Method

• In a medium-large saucepan, add oil, let it heat up; then add onion and garlic and let it cook in the oil till it is just starts to turn brown.
• Then immediately add carrots, beans and sesame seeds; put on the lid and let the vegetables cook for 5-10 minutes (approx.)
• Add the cooked chicken and mix it well, then add the cooked quinoa and all the seasoning to taste.
• Put the lid on and let set it aside for about a minute. Turn off the heat and serve with garnishes of your preference and enjoy

Notes

• Cook the chicken first and save the stock
• To cook quinoa: First rinse 1 cup quinoa thoroughly for a minute under running water; then in a saucepan over medium heat add the quinoa and let it dry and become a little toasted (keep stirring)
• Now add 1½ cups of chicken stock or water and let it come to a boil; after it comes to a boil, lower the heat and cover the saucepan with the lid and let the quinoa cook for 15-20 minutes. The water will be absorbed and the quinoa will look nice a fluffy
• Keep the lid on for another 5-10 minutes; allow it come to room temperature if you want to transfer it to an airtight container and refrigerate it to use the next day; Or you can continue with the making of fried rice

Recipe and photo courtesy of Bakesalotlady.com