Vegetable Fried Rice
I prefer the taste and texture of regular, cooked brown rice over instant. Get a rice cooker, if you don't have one. I prepare a full pot of brown rice, then freeze it in portions my family will eat.
Yield: 2 servings, 2 cups eachPrep Time:
Cook Time:
Total Time:
Ingredients:
| 1 cup | instant brown rice |
| 1 cup | vegetable broth |
| 2 | eggs, lightly beaten |
| 2 teaspoons | olive 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 olive 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
