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
  • Ingredients
    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
  • Directions
    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.
  • Nutritional Info

    *Percent Daily Values are based on a 2,000 calorie diet.    See full nutrition

    Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

    ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

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  • Consumer Comments & Reviews


    I made this tonight for my family. So easy and they loved it! I especially liked that there was no salt. I used homemade broth that had no added salt.



    i didn't have great expectations for this dish, but was really impress by the multi-grain medley. i can't imagine using frozen vegetables so used fresh sweet and snow peas that i had on hand. i also roasted my own chicken, always a good choice. so just a few mods and my son gobbled it up.

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