Vegetable Fried Rice with Eggs

Vegetable Fried Rice (with eggs) - 8 pts 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

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.

Makes 2 servings, 2 cups each ACTIVE TIME: 40 minutes TOTAL TIME: 40 minutes EASE OF PREPARATION: Easy

NUTRITION INFORMATION: Per serving: 364 calories; 14 g fat (2 g sat, 6 g mono); 212 g cholesterol; 46 g carbohydrate; 14 g protein; 6 g fiber; 675 mg sodium; 444 mg potassium. Nutrition bonus: Vitamin C (200% daily value), Vitamin A (70% dv), Iron (20% dv), Folate (19% dv). 3 Carbohydrate Servings Exchanges: 2 starch, 2 vegetable, 1 medium-fat meat, 1 1/2 fat

Source: EatingWell Healthy in a Hurry

Author Note: Nothing could be easier than this light version of fied 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.

Used frozen brown rice. The frozen rice always makes better refried rice. Add 2 teaspoons red pepper flakes to step 3. Doubled peppers (used different colors), scallions, garlic and ginger. Would add a handful of shredded (julienned) carrots next time and replace asparagus with snow peas.

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 * Indiancuisineandculture Y-Group