Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Rice, long-grain white |
| ¼ pounds | Broccoli florets |
| 3 teaspoons | Sesame oil, devided use |
| ½ medium | Onion, sliced |
| 2 mediums | Garlic cloves, crushed |
| ¼ cup | Chicken stock, defatted low-salt |
| ¼ cup | Cilantro, fresh chopped |
| \N \N | Black pepper, fresh ground |
| \N \N | Salt, to taste |
Bring large pot with 3 to 4 quarts water to boil. Add rice, stir once and boil 8 minutes. Wash broccoli. Add to rice; boil 3 more minutes. Drain well. Meanwhile, heat 2 teaspoons oil in wok or skillet and add onions. Stir-fry 3 minutes. Add garlic, rice and broccoli. Toss for several minutes. Mix chicken stock, cilantro and remaining oil together. Add to wok. Toss well. Add salt and pepper to taste.