Vegetable Fried Rice
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.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 2 tablespoons | rice vinegar |
| 2 teaspoons | toasted sesame oil |
| hot red pepper sauce, to taste | |
| 2 cups | instant brown rice |
| 2 cups | vegetable broth |
| 4 | eggs, lightly beaten |
| 4 teaspoons | coconut oil or olive oil |
| 2 cloves | garlic, minced |
| 2 | medium red bell peppers, cut into 1-inch pieces |
| 8 | scallion, cut into 1-inch pieces |
| 3 tablespoons | reduced-sodium soy sauce |
| 2 tablespoons | minced fresh ginger |
| 12 ounces | asparagus spears, trimmed and cut into 1-inch pieces (about 1/2 bunch) |
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 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.
Source: eatingwell.com
