Asian-Style 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.

Asian-Style Rice
10 mins
40 mins
by 3.5 18  people
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  • Vegetable cooking spray
  • 1 egg, beaten
  • 3/4 cup uncooked regular long-grain white rice
  • 1 3/4 cups Swanson® Chicken Broth (Regular, Natural Goodness or Certified Organic)
  • 1 tablespoon soy sauce
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground ginger
  • 1 medium carrot, sliced (about 1/2 cup)
  • 2 green onions, thickly sliced (about 1/4 cup)
  • 1/2 cup frozen peas
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Spray a 10-inch nonstick skillet with vegetable cooking spray and heat for 1 minute over medium heat. Add the egg and cook until it's set. Remove the egg from the skillet.
Remove the skillet from the heat and spray it with cooking spray. Add the 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 egg and heat through.
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