Chicken Fried Brown Rice and Quinoa

Chicken fried rice turned up a notch.

1 cup brown rice
1/4 cup quinoa
3 cups water

2 eggs
1 tbsp butter
salt and pepper

1 cup chopped, cooked chicken

1/4 cup soya sauce
1 tbsp oyster sauce
1 tsp sesame oil

Vegetable oil 
1 onion, diced
3 cloves garlic, minced
1 carrot, diced
1 stalk of celery, sliced
1/2 red pepper, diced
1 radish, diced

4 green onions, sliced
1/2 cup peanuts

Bring rice, quinoa and water to  boil, then simmer covered for 20 minutes. Fluff with a fork and chill.

Scramble 2 eggs in butter, add salt and pepper and set aside.
Mix the soya, oyster sauce and sesame oil together and also set aside.

Heat a couple tablespoons of vegetable oil in a wok or large frying pan. Add the garlic and white part of green onions. Cook on medium heat 1 minute. Add remaining vegetables, except green part of green onions, and cook 5 minutes or until tender crisp.  

Add chicken, rice and sauce and cook another 5 minutes. Toss in eggs and peanuts and heat through.

Serve with extra soya sauce and topped with more green onions.