Asian Rice

Recipe Ingredients

• 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

Method

1. 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.
2. 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.
3. Heat oil in a large skillet or wok. Stir fry water chestnuts and red pepper 1 – 2 minutes.
4. Add cooked rice to vegetables, stir fry another 2 minutes until rice is heated through.
5. Add soy sauce, sesame seed oil, white pepper, cooked eggs and peas and carrots; stir gently to combine.
6. Serve hot.

Prep Time: 15 min | Cook Time: 35 min
Total Time: 50 min | 4 servings

Recipe and photograph courtesy of College Inn®/©Del Monte Corporation.