Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 can | Chicken Broth |
| ½ cup | Vegetable Oil |
| ½ teaspoon | Salt |
| 2 cups | Diced Cooked Poultry or Pork |
| ¼ pounds | Fresh Mushrooms |
| 2 ounces | Jar Pimento, sliced or diced |
| 1 cup | Rice, raw |
| 2 tablespoons | Soy Sauce |
| 2 tablespoons | Toasted Sesame Seeds |
| ¼ pounds | Fresh Bean Sprouts |
| 4 | Green Onions with tops |
Slice mushrooms and onions. Drain pimento. Add enough water to broth to make 2½ cups. Bring to a boil in a medium saucepan. Stir in rice. Cover tightly and simmer for 20 minutes. Remove from heat and let stand, covered, until all liquid is absorbed; about 5 minutes. Transfer rice to large bowl. Combine oil, soy sauce, salt and sesame seeds (optional); mix well. Stir into hot, cooked rice.
Cover and chill. Stir in remaining ingredients before serving.