Oregon State University OREGON STATE UNIVERSITY

Asian Rice

Photo of Asian Rice
Prep time: 15 minutes
Cooking time: 20 minutes
Makes: 8 cups
Nutrition Facts: View Label(s)

Recipe Notes

  • Use leftover ham or pork in place of chicken.
  • Use brown rice to include whole grains.

Ingredients

1 teaspoon
oil
2
eggs, beaten
1 package
(16 ounces) frozen asian style vegetables, or 1 pound fresh vegetables
3 cups
cooked rice
1 teaspoon
garlic powder or 4 cloves of garlic
1⁄4 teaspoon
ground ginger
1 cup
cooked chicken, diced
2
green onions, sliced
1 Tablespoon
soy sauce or hot sauce (optional)

Directions

  1. Heat oil in a large skillet over medium-high heat (350 degrees in an electric skillet). Add eggs and scramble. Remove cooked eggs and set aside.
  2. Add small amount of water to pan and cook vegetables until tender crisp.
  3. Add cooked rice, garlic powder and ground ginger and stir to heat through, breaking up lumps by pressing against pan.
  4. Add cooked chicken and cook until heated.
  5. Add green onions and cooked egg, and heat through.
  6. Serve with soy sauce or hot sauce.
  7. Refrigerate leftovers within 2 hours.

Notes

  • Use leftover ham or pork in place of chicken.
  • Use brown rice to include whole grains.
Last updated: 08/15/17

1 Comments for "Asian Rice"

Rice is one of my favorites and I love trying new things with it. This recepie looks amazing.

 

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