Vegetable Fried Rice
I made this recipe for my collegues, and they all asked this recipe from me, so great a recipe.
Yield
2 servingsPrep
15 minCook
20 minReady
38 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
brown rice
instant |
*
|
| 1 | cup |
stock
vegetable |
|
| 2 | large |
eggs
lightly beaten |
|
| 2 | teaspoons |
canola oil
|
|
| 6 | ounces |
asparagus
trimmed and cut into 1-inch pieces (about 1/2 bunch) |
|
| 1 | medium |
sweet red bell peppers
thinly sliced into 1-inch pieces |
|
| 4 | each |
scallions, spring or green onions
cut into 1-inch pieces |
|
| 1 | clove |
garlic
minced |
|
| 1 | tablespoon |
ginger
minced fresh |
|
| 4 | teaspoons |
soy sauce, sodium reduced
|
|
| 2 | tablespoons |
rice vinegar
|
|
| 1 | teaspoon |
sesame oil
toasted |
|
| 1 | x |
red hot pepper sauce
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
brown rice
instant |
*
|
| 237 | ml |
stock
vegetable |
|
| 2 | large |
eggs
lightly beaten |
|
| 1E+1 | ml |
canola oil
|
|
| 173.4 | ml/g |
asparagus
trimmed and cut into 1-inch pieces (about 1/2 bunch) |
|
| 1 | medium |
sweet red bell peppers
thinly sliced into 1-inch pieces |
|
| 4 | each |
scallions, spring or green onions
cut into 1-inch pieces |
|
| 1 | clove |
garlic
minced |
|
| 15 | ml |
ginger
minced fresh |
|
| 2E+1 | ml |
soy sauce, sodium reduced
|
|
| 3E+1 | ml |
rice vinegar
|
|
| 5 | ml |
sesame oil
toasted |
|
| 1 | x |
red hot pepper sauce
to taste |
*
|
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.
