Save time for the summer activities with these easy multi-serve entrees.

Tasty Kimchi Fried Rice

Add a little kick to your rice with this kimchi addition.

Ingredients:
1 box InnovAsian Vegetable Fried Rice
1 tsp toasted sesame oil
1/2 cup chopped kimchi
1 tbsp kimchi juice, to taste
4 large eggs, cooked sunny side up
2 tbsp shredded seaweed
1 tbsp sesame seeds

Directions:
Heat the sesame oil in a medium non-stick skillet.
Prepare the vegetable fried rice according to the package directions.
Stir in the kimchi and kimchi juice.
Serve the rice topped with a sunny-side-up egg, and garnish with seaweed and sesame seeds.

Loaded General Tso Chicken Lettuce Wraps

Fresh and flavourful, these lettuce cups are a breeze to make for busy weeknight dinners.

Ingredients:
18oz InnovAsian Cuisine General Tso’s Chicken
18oz sticky rice
12 large Boston letttuce leaves
1 cup matchstick carrots
1/2 cup chopped cashews or almonds
2 medium green onions, thinly sliced

Directions:
Cook General Tso’s chicken according to package directions.
As the chicken cooks, prepare the sticky white rice according to package directions.
Spoon rice and chicken into lettuce leaves; top with carrots.
Garnish with cashews or almonds and green onions.

Pineapple Fried Rice with Salmon

Add pineapple and salmon to this delicious rice recipe.

Ingredients:
1 lb box of InnovAsian Vegetable Fried Rice
1 cup pineapple, diced

Marinade:
1 tbsp hoison
1 tsp soy sauce
2 tsp lime juice
1 tsp sugar
1 tbsp ginger, minced
1 medium garlic clove

Directions:
Marinate salmon for 30 minutes in the fridge and bake for 10 minutes at 400 degrees.
In a large skillet, heat sesame oil over medium heat and add fried rice.
Cook for 5 minutes then add 1 cup chopped pineapple.
Cook for another 3 minutes.
Remove and add salmon.

Orange Chicken and Sesame Chow Mein

Accented with sesame, this zesty orange chicken and noodle stir-fry delivers lots of tasty flavours that the whole family will enjoy.

Ingredients:
18 oz InnovAsian Cuisine Orange Chicken
8 oz chow mein noodles
2 tbsp vegetable oil
3 cup small broccoli or cauliflower florets
15 oz baby corn
1 medium red bell pepper, diced
1/4 cup green onions, thinly sliced and divided
1 tbsp sesame oil
1 tbsp toasted sesame seeds

Directions:
Cook chow mein noodles according to package directions; set aside.
Meanwhile, heat vegetable oil in large skillet set over medium-high heat; cook orange chicken for 8 to 10 minutes.
Add broccoli or cauliflower, corn and bell pepper.
Stir in half of the orange chicken sauce; simmer for 8 to 10 minutes or until vegetables are tender.
Add noodles, remaining orange chicken sauce and 2 tbsp green onions; cook for 3 to 5 minutes or until noodles are heated through. Drizzle with sesame oil.
Garnish with remaining green onions and sesame seeds.

Quinoa and Sesame Chicken Stuffed Peppers

These Asian-inspired stuffed peppers with quinoa can be served with a simple green salad for a healthy and hearty dinner.

Ingredients:
18 oz InnovAsian Sesame Chicken
2 tbsp vegetable oil
1 medium onion, diced
4 medium green onions, thinly slice and divided
2 medium garlic cloves, minced
2 cup cooked quinoa (or brown rice / rice medley)
4 medium red bell peppers, halved lengthwise
1 tbsp black sesame seeds

Directions:
Preheat oven to 475°F.
Meanwhile, chop sesame chicken into smaller pieces.
Heat oil in large skillet or wok set over medium heat; cook onion for 2 to 3 minutes or until starting to soften.
Stir in chopped chicken, half of the green onions and garlic; cook for 8 minutes.
Stir in quinoa; cover and cook, stirring occasionally, for 3 minutes or until heated through.
Stir in Sesame Chicken sauce; cook for 2 minutes.
Stuff bell peppers with chicken-quinoa mixture.
Arrange peppers in lightly greased 13×9 inch baking dish.
Cover with foil; bake for 15 to 20 minutes or until peppers are tender and filling is hot.
Sprinkle with remaining green onions and sesame seeds before serving.

InnovAsian products are available in grocery stores island-wide.