Hot 4 Recipe

Ingredients:

1 can (48 oz) College Inn Light & Fat Free Chicken Broth
4 cups long grain rice, uncooked
3 eggs, beaten
1 Tbs vegetable oil
1/2 cup water chestnuts, diced
¾ cup red bell pepper, chopped
1/2 cup green onions, thinly sliced
1/4 cup soy sauce
1 Tbs. sesame seed oil
1/4 tsp white pepper
1 cup frozen peas and carrots, partially thawed

Procedure:

• Place broth in a large 4 quart saucepan, bring to a boil and stir in rice. Lower heat and cover, simmer for 20 minutes, until all liquid is evaporated and rice is cooked.

• While rice is cooking, scramble eggs in a non-stick skillet sprayed with nonstick cooking spray. Remove cooked eggs from pan and finely chop; set aside.

• Heat oil in a large skillet or wok. Stir fry water chestnuts and red pepper 1 – 2 minutes. Add cooked rice to vegetables, stir fry another 2 minutes until rice is heated through.

• Add soy sauce, sesame seed oil, white pepper, cooked eggs and peas and carrots; stir gently to combine. Serve hot.