Whole Grain Brown Rice And Quinoa Stir-Fry Bowl

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  • 3 ½ heaping cups Ben's Original Whole Grain Brown Rice, prepared
  • 1/3 heaping cup Red Quinoa, prepared
  • 1/2 cup Soy Sauce
  • 1/4 cup Rice Wine Vinegar
  • 1 Tablespoon Garlic, crushed
  • 3 Tablespoons Ginger, minced
  • 2 teaspoons Sesame Oil
  • 1 teaspoon Sugar
  • 2 cups Broccoli, shredded
  • 1 cup Red Cabbage, shaved
  • 1/4 cup Mushrooms, thinly sliced
  • 1 Tablespoon Vegetable Oil

Whole Grain Brown Rice And Quinoa Stir-Fry Bowl

Makes: 4 Servings


  1. Whisk soy sauce, rice wine vinegar, garlic, 1 Tbsp minced ginger, sesame oil and sugar until incorporated. Reserve.
  2. Heat sauté pan on high heat; add oil and remaining ginger. Once ginger starts to sizzle, cook for 30 seconds, then add vegetables. Sauté over high heat for one minute or until the vegetables are cooked to al dente.
  3. Add brown rice and quinoa. Toss with vegetables and cook for one minute. Add reserved sauce and cook for an additional minute or until mixture is hot.
  4. Equally portion the stir-fry among four bowls. Serve immediately.