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Vegetable Fried Rice

Source: © EatingWell Magazine
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Rating: 5   Reviews: 2 See Reviews
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Active Time:  40 Minutes
Total Time:  40 Minutes
  2 servings, 2 cups each
Nothing could be easier than this light version of fried rice. We've used instant brown rice, but if you have leftover cold rice or can pick some up at a Chinese restaurant on the way home, use that instead and skip Step 1.
RECIPE INGREDIENTS
1 cup  instant brown rice
1 cup  vegetable broth
2   eggs, lightly beaten
2 teaspoons  canola oil
6 ounces  asparagus spears, trimmed and cut into 1-inch pieces (about 1/2 bunch)
1   medium red bell pepper, thinly sliced into 1-inch pieces
4   scallions, cut into 1-inch pieces
1 clove  garlic, minced
1 tablespoon  minced fresh ginger
4 teaspoons  reduced-sodium soy sauce
2 tablespoons  rice vinegar
1 teaspoon  toasted sesame oil
Hot red pepper sauce, to taste
Vegetable Fried Rice Recipe at Cooking.com
DIRECTIONS
Combine rice and broth in a small saucepan. Bring to a boil over high heat. Cover, reduce heat and simmer until the liquid is absorbed, 12 to 14 minutes. Spread the rice out on a large plate and let stand for 5 minutes.


While the rice is cooling, coat a large nonstick wok or skillet with cooking spray and place over medium heat. Pour in eggs and cook, stirring gently, until just set, 30 seconds to 1 minute. Transfer to a small bowl.


Heat canola oil in the pan over medium-high; add asparagus and cook, stirring, for 2 minutes. Add bell pepper, scallions, garlic and ginger; cook, stirring, until the vegetables are just tender, about 2 minutes. Add the cooked rice, soy sauce and vinegar to the pan; cook until the liquid is absorbed, 30 seconds to 1 minute. Fold in the cooked eggs. Remove from the heat; stir in sesame oil and hot sauce.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 06/01/2009
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   2 servings, 2 cups each
Calories: 364
Fat. Total: 14g
Protein: 14g
Carbohydrates, Total: 46g
Fat, Saturated: 2g
Fiber: 6g
Cholesterol: 212mg
Sodium: 675mg
% Cal. from Fat: 35%
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: Barry Reviewed: 05/10/2011
best I have ever made
I made this recipe with vegtables I had, I don't even know what they are, that is a different story. This recipe was easy to follow and easy to make. We have had fried rice in Chinese Restaurants from Maine to West Texas and I think this was better than any I have had. Will definetly make it again, I have to find out what those exotic veggies are that were in my fridge. Thanks, Barry
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