Vegetable Fried Rice

Name: Vegetable Fried Rice
Ingredients: 1 cup cooked brown rice (cold); 2 eggs, lightly beaten; 2 teaspoons canola oil; 6 ounces asparagus spears, trimmed and cut into 1-inch pieces; 1 medium red bell pepper, thinly sliced into 1-inch pieces; 4 scallions, cut into 1-inch pieces; 1 garlic clove, minced; 1 tablespoon fresh ginger, minced; 4 teaspoons reduced sodium soy sauce; 2 tablespoons rice vinegar; 1 teaspoon toasted sesame oil; 2 dashes hot pepper sauce (or to taste)

12 ingredients

8 steps

Ingredients

1 cup cooked brown rice (cold)
2 eggs, lightly beaten
2 teaspoons canola oil
6 ounces asparagus spears, trimmed and cut into 1-inch pieces
1 medium red bell pepper, thinly sliced into 1-inch pieces
4 scallions, cut into 1-inch pieces
1 garlic clove, minced
1 tablespoon fresh ginger, minced
4 teaspoons reduced sodium soy sauce
2 tablespoons rice vinegar
1 teaspoon toasted sesame oil
2 dashes hot pepper sauce (or to taste)

Directions

1

Spray a small skillet with cooking spray and place over medium heat.
2

Pour in eggs and cook, stirring gently, until just set.
3

Transfer to a small bowl and set aside.
4

In a large non-stick skillet or wok heat canola oil in the pan over medium-high heat, add asparagus and cook, stirring, for 2 minutes.
5

Add bell pepper, scallions, garlic and ginger; cook, stirring for 2-3 minutes or until the vegetables are just fork tender.
6

Add the cold cooked brown rice, soy sauce and vinegar to the pan; cook until the liquid is absorbed.
7

Fold in the cooked eggs.
8

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