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. Source: EatingWell Magazine, April/May 2006

EatingWell Test Kitchen
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Ingredients

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.

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  • 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.

Tips

People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition Facts

360 calories; 13.6 g total fat; 186 mg cholesterol; 767 mg sodium. 45.8 g carbohydrates; 13.6 g protein; Full Nutrition

Reviews (23)

Read More Reviews
24 Ratings
  • 5 star values: 21
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/13/2018
Very tasty! I didnt have asparagus instead I used brocolli ans worked great. Read More
Rating: 5 stars
09/18/2016
I would add the red bell pepper to the skillet at the same time as the asparagus. Otherwise delicious. Used Sriracha hot chili sauce. Read More
Rating: 5 stars
06/16/2014
Colorful quick and tasty! This vegetable fried rice was way better than the sum of its parts. I added a Poblano and a Serrano pepper because I had them and we like a little zip. This is really quick and my husband is looking forward to our leftovers for breakfast tomorrow. Yum! Pros: Quick healthy filling versatile. Cons: Caloric. Read More
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Rating: 5 stars
01/07/2013
Quick Easy Full of Taste This is deeeelish thank you for sharing! Read More
Rating: 4 stars
01/03/2013
so easy and practical I'm only 14 years old so i am very happy that i found such a great recipe! I am pretty good at cooking but sometimes it gets so tiring this recipe is a wonderful alternative to chinese takeout. it doesn't taste exactly like chinese fried rice however it is still packed with flavor. i used uncle ben's ready rice and substituted olive oil for sesame oil. i also used sweet onions instead of scallions and it as great! this only took 25 minutes from start to finish so i would imagine that this would be a fast recipe for busy moms:) Pros: anyone can make this dish quick and easy Cons: doesn't taste like authentic chinese rice Read More
Rating: 4 stars
05/24/2012
Fast easy good. It's pretty good. I usually add shrimp. Finish it off with a sprinkling of white pepper and a dash of sesame oil - you won't regret it. Pros: tasty cheap uses up leftover rice & veg Cons: sticky - too much liquid? Read More
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Rating: 5 stars
05/15/2012
Yum I liked it a lot. Good basic recipe to use whatever veggies you have on hand. This last time I just used onion mushrooms and snap peas. Delish! I think the fresh ginger is key too. Read More
Rating: 4 stars
04/22/2012
Yummy! Next time I will cut back on the liquid used as it was to sticky at the end after the vinegar and soy sauce were added. The flavors and vegetables were delicious! For a fried rice novice I'm hooked! Pros: Wholesome flavor Cons: Too moist Read More
Rating: 5 stars
10/30/2011
i gave this an awesome rating. the only thing i changed was i added more soy sauce but i think that is a matter of personal preference. it was full of flavour wonderful texture the asparagus gave it a really fresh and light feel to it and it was just an excellent dish all round. definitely recommend this. Read More
Rating: 5 stars
10/30/2011
The kids and adults enjoyed this dish. It was very quick and easy to make took less time than stated. It needed some salt and also needed the accompanying sauce. We used either chili garlic thai or sweet chili pepper. It was a light and fresh tasting dinner. Will definitely make it again. Seems like an easy dish to use with whatever you have around the house too. Read More
Rating: 5 stars
10/30/2011
The flavor of this recipe is awesome. I also used more soy sauce (low-sodium) and eye-balled the amount of ginger. I picked up some vegetables after leaving the gym so I used what I had: brocoli snow peas shredded carrots and scallions. Next time I will add mushrooms. I used low-sodium chicken broth instead of veg. broth. I already had some chicken breasts cooked so I chopped one up to add to my serving. I also have some beef sirlion which I have cut up & marinated so I can have something different with the rice tomorrow. I definitely see myself making this recipe again. Read More
Rating: 5 stars
10/30/2011
I made this last night with Five-Spice Turkey and Lettuce Wraps and it was delicious! I used Rice Select's Royal Blend Whole Grain rice (brown and red rices with barley and rye mix) instead of instant brown rice and it was great but a bit chewier than the typical fried rice. I also added an extra garlic clove and a chopped carrot. I didn't have sesame oil but I imagine it would be even better with it! Next time instead of asparagus I think I will substitute a mix of chopped carrot peas and cabbage. I will definitely be making this again! Read More
Rating: 5 stars
10/30/2011
This rice is great (with the addition of one chopped carrot a few mushrooms and snap peas) when served with chicken tenders quickly sauteed in the non-stick pan with a few tablespoons of Trader Joe's Organic Reduced Sugar Apricot Preserves (each tbsp has only 30 calories) which becomes a wonderful sweet-n-sour sauce! Read More
Rating: 5 stars
10/30/2011
This was absolutely delicious. I followed the directions exactly only having to substitute nutmeg for ginger and found it to be one of the best Asian-inspired recipes I've ever made. I can't wait to make it again! Read More
Rating: 5 stars
10/30/2011
Delicious! I modified the recipe to use up some leftover pork tenderloin and to use veggies I had in the house (carrot scallion and celery). The flavors in the sauce were wonderful and it was so quick! Read More
Rating: 5 stars
10/30/2011
Can you use Egg Beaters in place of real eggs? Read More
Rating: 5 stars
10/29/2011
This turned out really well! I added some julienned carrots and next time I'd probably add broccoli as well. So easy and tasty! Read More
Rating: 5 stars
10/29/2011
Just made this for lunch it was better than I expected and my meat eating husband enjoyed it too! Read More
Rating: 5 stars
10/29/2011
This sounds wonderful to me. I intend to try it. Read More
Rating: 5 stars
10/29/2011
I don't use eggs either just vegetables Read More
Rating: 5 stars
10/29/2011
when I decided to eat healthy this is what I started with... but I use olive oil and I would love to add celery as well but this time around im going to try it with whole grain spaghetti instead of the brown rice and even maybe with whole grain couscous.. I like experimenting Read More
Rating: 5 stars
10/29/2011
I added broccoli and sweet onions in addition to the other veggies it was delicious! Read More
Rating: 5 stars
10/29/2011
So delicious! I loved this! It was so much better than I expected for a "light" recipe. I made a few changes due to not having all the ingredients. I used onions broccoli baby corn and water chestnuts. I was out of hot sauce so I added about 1/4 teaspoon of chinese chili garlic sauce instead. It turned out great and I'll make it the same way in the future. This was better than the vegetable fried rice we usually get from the take out place and so much healthier. Read More