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 each
|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|
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.