This high-protein spicy Korean fried rice is a perfect blend of flavors and nutrition. Packed with protein from chicken and quinoa, and loaded with the goodness of broccoli, this dish is a healthy and delicious option for your fitness journey. The spicy kick from gochujang and the tangy notes from soy sauce and vinegar make it irresistibly flavorful. Whether you're looking for a quick meal or something to fuel your day, this recipe is a...
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Spray or grease a pan with olive oil and toss in steamed broccoli with salt and pepper. Cook for 5-8 minutes and remove from the pan.
In the same pan, spray a little more olive oil and add garlic paste or minced garlic. Sauté for a minute.
Add sliced chicken to the pan. Season with salt and pepper, cover, and cook until all the water dries out and the chicken is slightly charred golden.
Prepare the sauce by mixing gochujang, soy sauce, vinegar, honey, and water. Add the sauce to the pan with the chicken and sauté for 2-3 minutes.
Add the cooked quinoa to the pan and mix everything well.
Add the sautéed broccoli and sesame seeds. Sauté for another 2-3 minutes and serve hot.
For a vegetarian version, replace chicken with tofu or tempeh.
Adjust the spice level by increasing or decreasing the amount of gochujang.
Make sure to cook the quinoa with twice the amount of water for a fluffy texture.
Can I use a different grain instead of quinoa?
Yes, you can substitute quinoa with rice, bulgur, or couscous. However, quinoa is a great high-protein option.
Is this recipe gluten-free?
To make it gluten-free, ensure you use gluten-free soy sauce.
Can I make this dish spicier?
Yes, you can add more gochujang or a pinch of red chili flakes for extra heat.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave before serving.
Can I use frozen broccoli?
Yes, you can use frozen broccoli. Just make sure to thaw and drain it before cooking.
