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Pecan Rice Recipe
|Condensed chicken broth||1 Cup (16 tbs)|
|Uncooked rice||1⁄2 Cup (8 tbs) (Not Instant)|
|Vegetable oil||1 Tablespoon|
|Pecans||1⁄4 Cup (4 tbs), chopped|
|Scallions||2 , thinly sliced|
|Garlic||1 Clove (5 gm), pressed|
|Grated ginger||1⁄2 Teaspoon|
|Mushrooms||1⁄2 Cup (8 tbs), sliced|
|Red pepper||1⁄2 Medium, thinly sliced|
|Frozen green peas||1⁄2 Cup (8 tbs), thawed|
|Orange zest||1⁄2 Teaspoon|
|Egg||1 , beaten|
Calories 115 Calories from Fat 50
% Daily Value*
Total Fat 6 g8.9%
Saturated Fat 0.7 g3.5%
Trans Fat 0 g
Cholesterol 27.9 mg
Sodium 244.7 mg10.2%
Total Carbohydrates 13 g4.3%
Dietary Fiber 1.5 g6%
Sugars 1.6 g
Protein 3 g6.8%
Vitamin A 7.8% Vitamin C 25.4%
Calcium 1.9% Iron 4.2%
*Based on a 2000 Calorie diet
Stir in rice and reduce heat to simmer.
Cover and cook 20 minutes.
Meanwhile, heat oil in Stir-Fry Skillet.
Add pecans, scallions, garlic and ginger; stir-fry on medium high 2 minutes.
Add mushrooms and red pepper; stir-fry 3 minutes.
Stir in cooked rice, peas and orange zest.
Push rice mixture to sides of skillet to expose the center of skillet.
Pour beaten egg into center of skillet, cook until egg is set, then rapidly stir into rice mixture.