2 Serves
75 Mins
In a medium saucepan, heat the rice bran oil over medium heat and add the long grain white rice, toasting it for 2 minutes until fragrant.
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ChineseVitamin E
3 mg / 15 mgVitamin K
9 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
13 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
31 µg / 400 µgCalcium
90 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
131 mg / 420 mgPhosphorus
762 mg / 1,250 mgPotassium
775 mg / 4,700 mgSodium
1300 mg / 2,300 mgZinc
11 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
68 µg / 55 µgFiber
2 g / 28 gSugar
15 g / 50 gSaturated Fat
7 g / 20 gCholesterol
347 mg / 300 mgCaffeine
0 mgNet Carbs
83 gAlcohol
0 g
Pour in the chicken bone broth, bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 18 minutes.
Remove the saucepan from the heat and let the rice stand, covered, for 5 minutes to steam.
While the rice rests, slice the Char Siu pork into thin strips and toss with a small amount of Char Siu sauce in a frying pan over medium heat until warmed through.
Fluff the rice with a fork and divide into bowls, topping each with the warm Char Siu pork and a drizzle of extra sauce.
18
g15
g19
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Chinese