Vegetable Fried Rice

Name: Vegetable Fried Rice
Ingredients: 1 cup brown rice instant; 1 cup stock vegetable; 2 large eggs lightly beaten; 2 teaspoons canola oil; 6 ounces asparagus trimmed and cut into 1-inch pieces (about 1/2 bunch); 1 medium sweet red bell peppers thinly sliced into 1-inch pieces; 4 each scallions, spring or green onions cut into 1-inch pieces; 1 clove garlic minced; 1 tablespoon ginger minced fresh; 4 teaspoons soy sauce, sodium reduced; 2 tablespoons rice vinegar; 1 teaspoon sesame oil toasted; 1 x red hot pepper sauce to taste

13 ingredients

12 steps

Ingredients

1 cup brown rice instant
1 cup stock vegetable
2 large eggs lightly beaten
2 teaspoons canola oil
6 ounces asparagus trimmed and cut into 1-inch pieces (about 1/2 bunch)
1 medium sweet red bell peppers thinly sliced into 1-inch pieces
4 each scallions, spring or green onions cut into 1-inch pieces
1 clove garlic minced
1 tablespoon ginger minced fresh
4 teaspoons soy sauce, sodium reduced
2 tablespoons rice vinegar
1 teaspoon sesame oil toasted
1 x red hot pepper sauce to taste

Directions

1

Combine rice and broth in a small saucepan.
2

Bring to a boil over high heat.
3

Cover, reduce heat and simmer until the liquid is absorbed, 12 to 14 minutes.
4

Spread the rice out on a large plate and let stand for 5 minutes.
5

While the rice is cooling, coat a large nonstick wok or skillet with cooking spray and place over medium heat.
6

Pour in eggs and cook, stirring gently, until just set, 30 seconds to 1 minute.
7

Transfer to a small bowl.
8

Heat canola oil in the pan over medium-high; add asparagus and cook, stirring, for 2 minutes.
9

Add bell pepper, scallions, garlic and ginger; cook, stirring, until the vegetables are just tender, about 2 minutes.
10

Add the cooked rice, soy sauce and vinegar to the pan; cook until the liquid is absorbed, 30 seconds to 1 minute.
11

Fold in the cooked eggs.
12

Remove from the heat; stir in sesame oil and hot sauce.