Source: USDA Food, Nutrition, and Consumer Services

It tastes like Fried rice, but it's not.

Servings

0.75 cup Rice, white, short grain, dry
1.75 cup chicken broth, low sodium
6.25 oz Lunchmeat, turkey ham, extra lean, deli, 1" cube , chopped
0.25 cup fresh chopped onion , diced
2 tbsp fresh chopped celery , cut on the bias
0.33 cup sliced carrots
0.25 cup chopped red bell peppers , diced
0.25 cup chopped green bell peppers , diced
0.5 tsp garlic powder
1 pinch ground ginger
1 tbsp low sodium soy sauce
0.25 tsp hot red pepper flakes
0.5 cup frozen green peas , thawed
0.38 tsp margarine
1 Eggs, whole, raw, small , beaten (or 1/2 large egg)
1.5 tsp sesame seeds , toasted
1 tbsp fresh chopped green onion

1 Cook rice in chicken stock in a covered saucepan until tender-firm, about 10 minutes.
2 Heat ham, onions, celery, carrots, red and green peppers, rice, garlic powder, ginger, soy sauce, and red pepper flakes for 20 minutes in a large saucepan on low heat.
3 Add peas and mix with rice. Set aside.
4 Melt margarine in a small skillet. Add beaten egg and scramble until firm. Set aside.
5 Toast sesame seeds in a dry pan, over medium heat, until lightly browned.
6 Transfer rice mixture to serving platter.
7 Chop scrambled egg and sprinkle over rice mixture.
8 Sprinkle sesame seeds and chopped green onions over top to garnish.