Without the crispy rice, you won't hear a sizzle, but you won't be missing out on any of the flavor!
8 cups water
5 chicken bouillon cubes
1 tsp. garlic powder
2 tsp. sesame oil
3 tsp. soy sauce
3/8 cups uncooked rice
5 oz. can cooked chicken
5 oz. can sliced water chestnuts
8 oz. can bamboo shoots
4 cups napa cabbage
8 oz. fresh mushrooms
2 green onions
1) In a large pot, add water, bouillon, garlic powder, sesame oil, soy
sauce, and rice. 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 can of chicken, break up the pieces and add it to the pot.
Drain the water chestnuts and cut them into fourths (or six pieces),
and add. Drain the bamboo shoots and cut them into thirds longways
(similar to julienne/matchsticks) and add. To cut the napa cabbage,
slice it in half longways, and halve again. Slice across the cabbage
in thin strips, from the top down, about 2/3rds of the way (discard
the bottom 1/3). Add cabbage to pot.
3) Cut the mushrooms into small pieces, slice the green onions, and set
aside. Add the mushroom and onions 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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