Vegetable Brown Fried Rice for two

[Guest guest]

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

 

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.