Without the crispy rice, you won't hear a sizzle, but you won't be missing out on any of the flavor!
You can skip cutting the bamboo shoots smaller if you are short on time.
8 cups water
3/8 cups uncooked rice
5 tsp./cubes chicken bouillon
3 tsp. soy sauce
2 tsp. sesame oil
1 tsp. minced garlic
8 oz. can bamboo shoots
5 oz. cooked, shredded chicken
5 oz. can sliced water chestnuts
4 cups shredded savoy or napa cabbage
8 oz. fresh mushrooms
2 green onions
1) In a large pot, add water, rice, bouillon, soy sauce, sesame oil, and garlic. Bring to a boil over high heat then reduce heat to medium and set timer for 30 minutes. The rest of the ingredients do not need to cook as long, so we can chop them and add them while the rice is cooking.
2) Drain the bamboo shoots and cut them into thirds longways
(similar to julienne/matchsticks) and add along with the chicken. Drain the water chestnuts and cut them into fourths (or six pieces if extra large),
and add. Add the cabbage and stir.
3) Cut the mushrooms into small pieces, slice the green onions, and during the last 5 minutes. Enjoy!
Nutrition Information:
(1 of 4 servings)
Calories- 181, Total Fat- 6.7 g (Saturated Fat- 1.4 g, Polyunsaturated Fat- 2.0 g, Monounsaturated Fat- 2.4 g), Cholesterol- 22.0 mg, Potassium- 401.6 mg, Total Carbohydrate- 17.4 g (Dietary Fiber- 1.2 g, Sugars- 3.3 g), Protein- 14.1 g
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