4 Serves
30 Mins
In a large wok, heat the high heat cooking oil over medium-high heat and toast the jasmine rice until lightly golden.
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Vitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
301 µg / 400 µgCalcium
315 mg / 1,300 mgIron
25 mg / 18 mgMagnesium
73 mg / 420 mgPhosphorus
1392 mg / 1,250 mgPotassium
248 mg / 4,700 mgSodium
1780 mg / 2,300 mgZinc
7 mg / 11 mgCopper
3 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
9 µg / 55 µgFiber
2 g / 28 gSugar
0 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
38 gAlcohol
0 g
Add your chosen protein source to the wok and sear until browned.
Pour in the low sodium chicken broth, bring the mixture to a boil, then reduce the heat to low and cover with a lid.
Remove from heat and let the rice stand covered for 5 minutes before fluffing with a spatula and serving.
13
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g22
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