Fried Rice
Our delectable version of fried rice replaces the oil found in other recipes with flavorful chicken broth and just a touch of cooking spray, resulting in a restaurant-style dish right in your own kitchen.
Ingredients
1 egg, beaten
0.75 cup uncooked long grain white rice
1.75 cups Vegetable or Chicken Broth
1 tablespoon reduced sodium soy sauce
0.5 teaspoon garlic powder
0.25 teaspoon ground ginger
1 medium carrot, peeled and sliced (about 1/2 cup)
2 green onion, thickly sliced (about 1/4 cup)
0.5 cup frozen peas
0.75 cup uncooked long grain white rice
1.75 cups Vegetable or Chicken Broth
1 tablespoon reduced sodium soy sauce
0.5 teaspoon garlic powder
0.25 teaspoon ground ginger
1 medium carrot, peeled and sliced (about 1/2 cup)
2 green onion, thickly sliced (about 1/4 cup)
0.5 cup frozen peas
Instructions
Spray a 10-inch nonstick skillet with vegetable cooking spray and heat over medium heat for 1 minute. Add the egg and cook until set, stirring occasionally. Remove the egg from the skillet.
Remove the skillet from the heat and spray with cooking spray. Add the rice and cook until browned, stirring often.
Stir the broth, soy sauce, garlic powder, 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 tender. Stir in the egg and cook until hot.
Remove the skillet from the heat and spray with cooking spray. Add the rice and cook until browned, stirring often.
Stir the broth, soy sauce, garlic powder, 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 tender. Stir in the egg and cook until hot.
Fried Rice
Our delectable version of fried rice replaces the oil found in other recipes with flavorful chicken broth and just a touch of cooking spray, resulting in a restaurant-style dish rig...
Directions
Print
Spray a 10-inch nonstick skillet with vegetable cooking spray and heat over medium heat for 1 minute. Add the egg and cook until set, stirring occasionally. Remove the egg from the skillet.Remove the skillet from the heat and spray with cooking spray. Add the rice and cook until browned, stirring often.Stir the broth, soy sauce, garlic powder, 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 tender. Stir in the egg and cook until hot.
Ingredients
1 egg, beaten0.75 cup uncooked long grain white rice1.75 cups Vegetable or Chicken Broth1 tablespoon reduced sodium soy sauce0.5 teaspoon garlic powder0.25 teaspoon ground ginger1 medium carrot, peeled and sliced (about 1/2 cup)2 green onion, thickly sliced (about 1/4 cup)0.5 cup frozen peas
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