Categories: Asian, Starches

Ingredients

• 1 cup instant brown rice
• 1 cup vegetable broth
• 2 eggs, lightly beaten
• 2 teaspoons canola 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

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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