Asian Rice
- Prep Time: 15 min
- Cook Time: 35 min
- Total Time: 50 min
Ingredients
- 1 can College Inn® Chicken Broth 99% Fat Free
- 4 cups long grain rice uncooked
- 3 eggs beaten
- 1 Tbsp. vegetable oil
- 1/2 cup sliced water chestnuts diced
- 3/4 cup red bell peppers chopped
- 1/2 cup green onions thinly sliced
- 1/4 cup low-salt soy sauce
- 1 Tbsp. sesame oil
- 1/4 tsp. white pepper
- 1 cup frozen peas & carrots partially thawed
Directions
Place broth in a large 4 quart saucepan, bring to a boil and stir in rice. Lower heat and cover, simmer for 20 minutes, until all liquid is evaporated and rice is cooked. While rice is cooking, scramble eggs in a non-stick skillet sprayed with nonstick cooking spray. Remove cooked eggs from pan and finely chop; set aside. Heat oil in a large skillet or wok. Stir fry water chestnuts and red pepper 1 – 2 minutes. Add cooked rice to vegetables, stir fry another 2 minutes until rice is heated through. Add soy sauce, sesame seed oil, white pepper, cooked eggs and peas and carrots; stir gently to combine. Serve hot.
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