An easy way to add some Asian flair to your menu, this flavourful side dish can easily become an entrée with the addition of cooked chicken, beef, pork, shrimp – or tofu.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|White Rice, raw||750 mL||3 cups|
Campbell’s® Condensed Chicken Broth (1/2 can)
|Water||500 mL||16 oz|
|Onions, freshly diced||250 g||8 oz|
|Mushrooms, thinly sliced||150 g||5 oz|
|Green Peppers, diced||150 g||5 oz|
|Frozen Green Peas, defrosted||150 g||5 oz|
|Vegetable Oil||167 mL||2/3 cup|
|Soya Sauce||83 mL||1/3 cup|
|Black Pepper||5 mL||1 tsp|
|Green Onion, sliced||65 mL||1/4 cup|
|1. Cook rice in chicken stock and water until rice is tender.|
|2. Sauté onions, mushrooms, and peppers in oil until tender crisp. Add peas and rice. Season with Soya sauce and pepper.|
|3. Heat in 350ºF (180ºC) oven until well heated. Top with green onion before serving.|