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Asian Rice




  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.


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