Asian Fried Rice

Pat Duran

By
@kitchenChatter

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!


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Comments:

Serves:

4 servings

Prep:

10 Min

Cook:

30 Min

Method:

Pan Fry

Ingredients

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

1
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.
2
Remove the skillet from the heat and add a little spray. Add the uncooked rice and cook until it's browned,stirring often.
3
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.
4
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