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Asian-Style Rice

A crunchy rice dish that’s low on fat and sodium but high on flavor!

Recipe Source: Stay Young At Heart
Prep time Cook time Yields Serving Size
15 minutes 40 minutes 10 servings ½ C


1½ C water

1 C chicken stock or broth; skim fat from the top

1⅓ C uncooked long-grain white rice

2 tsp vegetable oil

2 Tbsp finely chopped onion

1 C finely chopped celery

2 Tbsp finely chopped green pepper

½ C chopped pecans

¼ tsp ground sage

½ C sliced water chestnuts

¼ tsp nutmeg

Ground black pepper, to taste

calories 139
Total fat 5 g
Saturated fat 1 g
Cholesterol 0 mg
Sodium 86 mg
Percent Daily Values are based on a 2,000 calorie diet.


  • 1
    Bring water and chicken stock to a boil in a medium-sized saucepan.

  • 2
    Add rice and stir. Cover and simmer for 20 minutes.

  • 3
    Remove pan from heat. Let stand, covered, for 5 minutes or until all liquid is absorbed. Set aside.

  • 4
    Heat the oil in a large skillet. Sauté the onion and celery over moderate heat for 3 minutes. Stir in the remaining ingredients, including reserved cooked rice.

  • 5
    Fluff with a fork before serving.

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