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Vegetable Fried Rice

  • 2servings
  • 40minutes
  • 364calories

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Source: www.delish.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B1, H, E
MineralsFluorine, Calcium, Potassium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup(s) instant brown rice

  2. 1 cup(s) vegetable broth

  3. 2 eggs , lightly beaten

  4. 2 teaspoon(s) canola oil

  5. 6 ounce(s) asparagus spears ( about 1/2 bunch) , trimmed and cut into 1-inch pieces

  6. 1 medium red bell pepper , thinly sliced into 1-inch pieces

  7. 4 scallions , cut into 1-inch pieces

  8. 1 clove(s) garlic , minced

  9. 1 tablespoon(s) minced fresh ginger

  10. 4 teaspoon(s) reduced-sodium soy sauce

  11. 2 tablespoon(s) rice vinegar

  12. 1 teaspoon(s) toasted sesame oil

  13. Hot red pepper sauce , to taste

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. Heat canola 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.

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