Asian Rice

Prep Time: 15 min
Cook Time: 35 min
Total Time: 50 min

4 servings

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

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.

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