Chicken & Vegetable Fried Rice

  • 40
    Preparation Time
  • 40
    Cooking Time
  • 6 Serving Size


Graines de nature Seeds of ChangeTM Brown Rice & Quinoa With A Hint Of Garlic

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    • SEEDS OF CHANGE® Brown Rice & Quinoa with a hint of Garlic 240g
    • 2 tablespoons soy sauce
    • 1 to 2 teaspoons chilli sauce
    • 1 teaspoon toasted sesame oil
    • 1 egg
    • 2 tablespoons water
    • 3 teaspoons vegetable oil, divided
    • 75g chopped fresh mushrooms
    • 1 onion, chopped
    • 2 medium carrots, shredded
    • 2 cloves garlic, finely chopped
    • 2 teaspoons fresh ginger root, finely chopped
    • 140g cut-up cooked chicken
    • 50g frozen peas
    • 1 tablespoon chopped fresh coriander 


In a small dish, stir together soy sauce, chilli and sesame oil; set aside.

In a small bowl, lightly beat the egg and water.

In 30cm non-stick frying pan, 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 2cm thin strips.

In same frying pan, heat remaining oil over medium heat.

Cook and stir mushrooms, onion, carrots, garlic and ginger root for 3 minutes or until mushrooms are softened.

Stir in SEEDS OF CHANGE® Organic Quinoa & Brown Rice with Garlic, chicken, peas, egg strips and reserved soy sauce mixture.

Heat for 2 to 3 minutes, stirring frequently to coat rice in sauce and to heat through.

Garnish with coriander.

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