** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Bring large pot with 3 to 4 quarts water to boil.
2. Add rice, stir once and boil 8 minutes. Wash broccoli.
3. Add to rice; boil 3 more minutes. Drain well.
4. Meanwhile, heat 2 teaspoons oil in wok or skillet and add onions.
5. Stir-fry 3 minutes. Add garlic, rice and broccoli.
6. Toss for several minutes. Mix chicken stock, cilantro and remaining oil together.
7. Add to wok. Toss well. Add salt and pepper to taste.
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Dietary Notes:
This recipe is low-cholesterol with 0.5mg per serving
This recipe is high in Vitamin C with 69% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, MSG, Poultry, Rice, Sesame Seeds, Garlic, Cilantro, Onion allergies.