1 (48 ounce) can College Inn® Chicken Broth 99% Fat Free
4 cups long grain rice, uncooked
3 eggs, beaten
1 tablespoon 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 tablespoon sesame oil
1/4 teaspoon white pepper
1 cup frozen peas and carrots, partially thawed
Instructions
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.