Vegetable Fried Rice

Directions

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 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.