3cupsJasmine Rice replace water with chicken broth
3 3/4cupschicken broth
Instructions
Cook the rice according to the package, using chicken broth instead of water.
After the rice is done, put it in a freezer-safe bowl and freeze for 20 minutes or place in the refrigerator until chilled.
In the meantime, peel and mince the ginger, onion, and garlic. Set aside.
Using a wok, add 1 tbsp of the sesame oil and heat it on medium. Crack the eggs into the wok and scramble them until done. Remove the eggs and set aside.
Add the remaining sesame oil to the wok along with the vegetables: peas, carrots, ginger, onion, and garlic. Stir-fry over medium to high heat until the vegetables are still crisp, and not yet mushy (4 or 5 minutes).
Add into the wok, the chilled rice. Continue to fry the rice until the rice starts to brown slightly.
Add in the soy sauce and the eggs. Continue to cook another 3-5 minutes or until you get the browning you desire.
Serve warm with option green onions sprinkles on top. (Goes great with teriyaki or sesame chicken.)