Vegetable Fried Rice

  • Active Time 40m
  • Total Time 40m

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 cooked rice or can pick some up at a Chinese restaurant on the way home, use that instead and add it with soy sauce and vinegar.

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

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 Publisher. All rights reserved.

RecID 9997

nutrition information per serving

364 calories; 14g total fat; 2g total saturated fat; 212mg cholesterol; 675mg sodium; 46g carbohydrates; 6g fiber; 14g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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