Description Edit

Nothing could be easier than this light version of fried 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.

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

  • Contributed by Indiancuisineandculture Y-Group
  • Source: Eating Well Healthy in a Hurry
  • Active time: 40 minutes | Total time: 40 minutes
  • Makes 2 servings, 2 cups each

Ingredients Edit

Directions Edit

  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.

Nutritional information Edit

Per serving:

  • 364 calories | 14g fat (2g sat, 6g mono) | 212g cholesterol | 46g carbohydrate | 14g protein | 6g fiber | 675mg sodium | 444mg potassium
  • Nutrition bonus: Vitamin C (200% daily value) | Vitamin A (70% dv) | Iron (20% dv) | Folate (19% dv)
  • Carbohydrate servings: 3
  • Exchanges: 2 starch, 2 vegetable, 1 medium-fat meat, 1½ fat
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