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Asian Rice Pilaf

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Rating: 5/5
3 reviews

ready in: 30-60 minutes
serves/makes:   8

recipe id: 115006
cook method: stovetop

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2 cans (14 ounce size) chicken broth, fat skimmed from top
1/2 cup water
2 cups uncooked white long-grain rice
1 tablespoon sesame oil
2 teaspoons soy sauce
1/2 teaspoon powdered ginger
1/2 cup frozen peas


In a large pan, combine the broth and water; add the rice and bring to a boil. Continue boiling until the level of the liquid just covers the rice. Turn the heat to low, cover and cook 15 minutes.

While the rice is cooking, combine the sesame oil, soy sauce and ginger. Stir into the cooked rice with the peas.

Serve half of the recipe hot for a side-dish. Store the remaining in the refrigerator to use as a base for rice salad.

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208 calories, 3 grams fat, 39 grams carbohydrates, 6 grams protein per serving. This recipe is low in fat.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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CDKitchen Reviewed

REVIEW: 5 star recipe rating

This is sort of a cheater's fried rice. The Asian flavors were perfect and the rice was tender. You could also make this with instant rice. The amount of soy sauce seems a little light - we doubled it. Try toasted sesame oil or even the spicy chili oil for an added extra kick.

Registered Member at
Member since:
Sep 6, 2001

REVIEW: 5 star recipe rating
I stirred in some leftover cooked chicken and made dinner out of it! Delicious!

Registered Member at
Member since:
Aug 12, 2002

REVIEW: 5 star recipe rating
Very good. I used more soy sauce.

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