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Crispy Fried Rice

This easy, one-skillet recipe is filled with a variety of nutritious vegetables along with crispy rice and ham.

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Serves 4

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4 cups chicken broth
2 cups uncooked brown rice
6 ounces ham
4 teaspoons olive oil
4 ounces cauliflower
2 ounces radishes
2 ounces onion
1 ounce green bell pepper
2 ounces zucchini
1 clove garlic
1/4 cup hoisin sauce
1 dash pepper
1 dash cilantro
1 dash sage
2 ounces broccoli
1/2 cup sunflower seeds

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  1. Heat chicken broth to boiling in a saucepan that has a tight-fitting lid.
  2. Stir in rice and return to boiling. Cover and turn heat to the lowest setting. Cook for 45 minutes without lifting the lid.
  3. When the rice is done, set it aside and keep covered. Dice ham and brown in oil on medium-high heat using a non-stick skillet. Add rice and reduce heat to medium.
  4. Mince cauliflower into tiny pieces and add to skillet.
  5. Mince radish, onion and green pepper and add to skillet.
  6. Cut zucchini into small strips (julienne) and add to skillet.
  7. Add garlic and hoisin sauce to skillet and stir well to mix completely.
  8. Sprinkle pepper, cilantro and sage over top.
  9. Cut broccoli and add to skillet. Do not stir, cover tightly.
  10. Turn heat to low and simmer for 2 minutes.
  11. Remove cover, turn heat back to medium-high, stir in sunflower seeds and continue cooking until all moisture is absorbed and rice is crispy.
Nutritional Information for Crispy Fried Rice
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