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“My Grandad and mom used to make this all the time when I was younger...not sure where the original recipe came from but it's very yummy and you can add so much to jazz it up. Jasmine rice is a MUST, some reason any other rice will not cook all the way. You can half, double or triple as needed. My picky 4 y/o loves this! Very easy to make and ready to eat in no time and freezes well.”
READY IN:
25mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

  • 12 cup butter or 12 cup margarine
  • 1 cup jasmine rice (uncooked)
  • 10 12 ounces French onion soup (any brand)
  • 8 ounces mushrooms (whichever kind you like...retain juice)
  • 1 tablespoon soy sauce (or to taste)
  • 2 eggs, beaten (optional)
  • 15 ounces peas and carrots (optional)
  • 1 -3 lb cooked chicken (optional) or 1 -3 lb cooked pork, cut into cubes (optional)

Directions

  1. Melt butter then add rice and mushrooms (peas w/ carrots if used) brown for 10 minutes. Add mushroom juice and soup (eggs, chicken or pork if used) and soy sauce, bring to a boil then simmer on low heat for 15-20 minutes or until rice is done.

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