Asian Fried Rice

Pat Duran


This recipe from Campbell's Kitchen is so delectable you will like it because this version replaces the oil in most recipes with chicken broth and just a smidgen of cooking spray- so you can have restaurant-style fried rice right in your own kitchen. Enjoy the flavor!

pinch tips: How to Shuck, Cook, and Cut Corn



4 servings


10 Min


30 Min


Pan Fry


1 large
egg, beaten
3/4 c
uncooked regular long-grain white rice or brown rice
1 3/4 c
chicken broth
1 Tbsp
soy sauce
1/2 tsp
garlic powder
1/4 tsp
ground ginger
1 medium
carrot, sliced(making about 1/2 cup)
2 medium
green onions, thickly sliced, making about 1/4 cup
1/2 c
frozen peas

Directions Step-By-Step

Spray a 10-inch nonstick skillet with vegetable spray and heat for 1 minute over medium heat. Add the beaten egg and scramble cook until it's set. Remove the egg from the skillet.
Remove the skillet from the heat and add a little spray. Add the uncooked rice and cook until it's browned,stirring often.
Stir the broth, soy, garlic, ginger and carrot in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes. Stir the onions and peas in the skillet. Cook for 5 minutes or until they're tender. Stir in the scrambled egg and heat through.
For added flavor:
Use Jasmine rice
1/3 cup fresh pineapple, mixed in last to finished rice
2 small chicken breasts strips , diced and added in step # 3
1/2 cup crushed cashew nuts, added over pineapple for garnish
1 stalk lemon grass added with the chicken in step #3 discard stalk before serving
Add a dash of chili sauce

About this Recipe

Course/Dish: Vegetables, Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Asian