Chicken quinoa fried rice

I have been making Chicken Quinoa Rice for a long time and it is awesome and pretty simple to make. Today I made a Chicken quinoa fried rice, which is super awesome too

Chicken Quinoa fried rice 

Chicken quinoa fried rice

Ingredients:

1. 1 cups quinoa and 1/2 cup rice (optional) cooked according to directions and cooled 
2. your favorite vegetables cut into small cubes (my mix of vegetables is carrots, cabbage,onions, yellow squash and green bell pepper) (purple cabbage would look awesome)
3. 2 tablespoons sesame seed oil or canola oil
4. 2 tablespoons low sodium soya sauce
5. 1 teaspoon white vinegar
6. 1 teaspoon finely chopped ginger
7. 2 cups shredded chicken

In a pan heat the oil and cook the vegetables until tender. Add garlic and stir for a minute. Add chicken and 1 tablespoon soya sauce and mix well. Add the cooked rice and quinoa and the remaining soya sauce and vinegar and stir to combine. Cook on high for 5 minutes. Garnish with cilantro and serve with black beans or as is

Mexican Chicken Rice

My li'l girl loves Spanish rice and me too. Today I had some leftover chicken so I am making Mexican flavoured Chicken fried rice.  I am going to serve it with some sour cream and heat and eat ReFried beans.

Mexican Chicken Rice (Chicken Fried rice with Mexican flavor)

Mexican Chicken Rice

Ingredients:

1. 2 cups rice cooked according to package directions
2. 2-3 cups cooked chicken cubed
3. 1 cup ready made salsa (1 cup finely chopped tomato, 1 green chilly chopped, 2-3 tablespoons lemon juice)
4. 1/2 cup corn kernels
5. 1/4 cup chopped onions
6. 1/2 teaspoon minced garlic
7. 1/2 teaspoon salt (optional)
8. 1/2 teaspoon fresh ground black pepper
9. 2 tablespoons oil
10. 1/2 red bell pepper chopped fine
11. 2-3 green onions chopped
12. 1 tablespoons dried mexican oregano

In a pan heat the oil and fry the onions and the white part of the green onions till tender. Add the garlic and fry for a minute. Add salsa or the ingredients if you don't have salsa and the bell pepper and the corn kernels and chicken and stir to combine. Cover and cook for 5 minutes. Mash the tomatos a little. Add salt, pepper and oregano and stir to combine. Add cooked rice and stir to combine. Reduce heat to medium and cover for 5 minutes. Stir again and add lemon juice if salsa is not tangy enough. Sprinkle with a generous amount of cilantro finely chopped and serve