4 Serves
73 Mins
6 g
41 g
8 g
In a heavy-bottomed pot, heat the cooking oil over medium heat.
Ingredients, vitamins, and health benefits
Cooking Oil
Soy Sauce
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
GreekVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
3 µg / 400 µgCalcium
16 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
15 mg / 420 mgPhosphorus
35 mg / 1,250 mgPotassium
82 mg / 4,700 mgSodium
1327 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
2 g / 28 gSugar
2 g / 50 gSaturated Fat
1 g / 20 gCholesterol
5 mg / 300 mgCaffeine
0 mgNet Carbs
39 gAlcohol
0 g
Add the white rice to the pot and toast it, stirring constantly with a wooden spoon until the grains are lightly golden and fragrant.
Pour in the chicken broth and bring the mixture to a rolling boil.
Reduce the heat to low, cover the pot with a lid, and simmer the rice for 20 minutes until the liquid is absorbed.
Remove the pot from the heat and let it stand, covered, for 5 minutes to allow the rice to steam and fluff perfectly before serving.
Vinegar
White Rice
Chicken Broth
Vitamin E
1 mg / 15 mgVitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
3 µg / 400 µgCalcium
16 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
15 mg / 420 mgPhosphorus
35 mg / 1,250 mgPotassium
82 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
2 g / 50 gSaturated Fat
1 g / 20 gCholesterol
5 mg / 300 mgCaffeine
0 mgNet Carbs
32
g9
g37
g
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
11 µg / 55 µgAlcohol
0 g