Asian Rice

No Photo


  • 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


  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: 15 min | Cook: 35 min | 4 servings

Recipe and photo used with permission from: College Inn®/©Del Monte Corporation