Unfried Rice Salad

Unfried Rice Salad
Photo by James Carrier

Ingredients

  • 1 large egg
  • 2 cups frozen petite peas
  • 4 green onions (each 10 in. long)
  • ½ teaspoon salad oil
  • 2 cups fat-skimmed chicken broth
  • 2 Roma tomatoes (8 oz. total)
  • Soy sauce or salt (optional)
  • + 4 more ingredients
    • 8 ounces fat-trimmed boned pork loin or sirloin
    • 1 quart finely shredded cabbage (6 oz.; also called angel hair coleslaw mix)
    • 2 cups long-grain white rice
    • ¼ cup sesame-soy sauce (recipe follows; see notes)

1. In a 2 1/2- to 3-quart pan over high heat, bring broth, 1 1/3 cups water, and rice to a boil. Reduce heat to medium-high and cook, uncovered, until most of the liquid is absorbed, 7 to 10 minutes. Turn heat to low, cover, and cook until rice is tender to bite, 10 to 15 minutes longer.2. Meanwh...

View full recipe at My Recipes

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