Vegetable Fried Rice

INGREDIENTS :

1. 1 cup instant brown rice
2. 1 cup vegetable broth
3. 2 eggs, lightly beaten
4. 2 teaspoons canola oil
5. 6 ounces asparagus spears, trimmed and cut into 1-inch pieces
6. 1 medium red bell pepper, thinly sliced into 1-inch pieces
7. 4 scallions, cut into 1-inch pieces
8. 1 clove garlic, minced
9. 1 tablespoon minced fresh ginger
10. 4 teaspoons reduced-sodium soy sauce
11. 2 tablespoons rice vinegar
12. 1 teaspoon toasted sesame oil
13. Hot pepper sauce, to taste

COOKING DIRECTIONS :

1. 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.
2. 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.
3. 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.

Yield: 2 servings

MORE :

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.

NUTRITION INFO :

Per Serving

• Calories: 366 kcal
• Carbohydrates: 47 g
• Dietary Fiber: 7 g
• Fat: 14 g
• Protein: 14 g
• Sugars: 6 g

About: Nutrition Info

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