On the menu tonight, Chicken stir fry using Carolina® Jasmine Rice with Quinoa with vegetables all tossed in soy sauce and sesame oil.
Prepare the rice and quinoa according to package directions.
Add two teaspoons of canola oil into a large skillet or wok over medium heat. Add onion and cook for about 8 minutes, stirring until the onions are cooked through and lightly browned. Remove the onions, set aside; remove skillet from heat.
In a medium bowl, lightly beat eggs with ⅛ teaspoon of soy sauce. Return skillet to the burner and add remaining teaspoon of canola oil. Swirl to coat the bottom. Add egg mixture, stirring to scramble the eggs. Remove eggs from skillet.
Pour sesame oil into the skillet and bring to medium heat. Add the cooked chicken, peas, carrots, and the cooked onions; stir until well mixed, about 2 minutes.
Add the quinoa, green onions, and bean sprouts and mix together. Continue to stir-fry for another 3 minutes. Add the scrambled eggs and drizzle the entire mixture with 3 tablespoons of soy sauce. Stir-fry for about 1-2 minutes or until well blended and heated through.
This Asian-style stir fry is protein packed and loaded with flavor. We’ve updated the classic fried rice recipe by adding in our secret ingredient–quinoa.
Like any good recipe, it all depends on the right ingredients.
The long-grain Jasmine rice and quinoa are a perfect combination for fried rice because, when cooked, they remain separate and do not clump together like short or medium grain rice does. This helps each grain to brown evenly, making for a more flavorful meal!
Use our long-grain Jasmine Brown Rice if you want to make this 100% Whole Grain.
Make it vegetarian by simply omitting the chicken or subbing in tofu.
This recipe can be made using a wok or skillet. A wok helps to distribute the heat evenly to all of the ingredients, making for a more flavorful dish in less time.