What makes this fried rice so fabulous? For one thing, it features organic quinoa in addition to brown rice. Plus, it tempts your taste buds with a touch of Sriracha sauce, fresh veggies, spices, and gingerroot. In other words, it’s fabulous!
- 2 tablespoons soy sauce
- 1 to 2 teaspoons Sriracha sauce
- 1 teaspoon toasted sesame oil
- 1 egg
- 2 tablespoons water
- 3 teaspoons vegetable oil, divided
- 1 cup chopped fresh mushrooms
- 1/2 cup chopped green onion
In small dish, stir together soy sauce, Sriracha and sesame oil; set aside.
In small bowl, lightly beat the egg and water. In 12-inch nonstick skillet, heat 2 teaspoons oil over medium heat. Pour in the egg, swirl the pan so the egg forms a large thin pancake. (Lift the edge of the egg to allow any uncooked egg to run to the center.) As soon as the egg has set, turn it out of the pan onto a cutting board. Cool, cut into 1-inch thin strips.
In same skillet, heat remaining oil over medium heat. Cook and stir mushrooms, green onion, carrots, garlic and gingerroot 3 minutes or until mushrooms are softened.
Stir in SEEDS OF CHANGE® Quinoa and Brown Rice with Garlic, chicken, peas, egg strips and reserved soy sauce mixture. Heat 2 to 3 minutes, stirring frequently to coat rice in sauce and to heat through. Garnish with cilantro.