Chicken and Rice and Quinoa Stir Fry

Rice and Quinoa delicious-ness simmered in vegetable broth -- lightly scrambled eggs with just the right touch of fresh garlic and onion.  Add in your favorite Asian-style veggie mix.

Makes 4 Servings

4 Member Ratings


1 bag Minute® Ready to Serve Brown Rice and Quinoa
1 cup vegetable broth
1 Tbsp sesame oil, divided
2 eggs, lightly beaten
2 garlic cloves, minced
1/2 cup red onion, thinly sliced
2 cups cooked rotisserie chicken meat, shredded
2 cups frozen Asian-style mixed vegetables, thawed
soy sauce, optional


Prepare Rice and Quinoa according to package directions, substituting broth for water. In a medium wok or skillet, heat 1/2 tablespoon sesame oil over medium high heat. Quickly soft scramble eggs. Remove and reserve. Add remaining oil to wok/skillet and heat. Add garlic and onion and stir-fry for 2 minutes. Add chicken and vegetables and stir-fry 2 minutes, or until heated through. Fold in Rice and Quinoa and scrambled eggs. Serve with soy sauce, if desired.

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