Nothing could be easier than this light version of fied 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.

Makes 2 servings, 2 cups each

ACTIVE TIME: 40 minutes

TOTAL TIME: 40 minutes

EASE OF PREPARATION: Easy

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

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.

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

I made this recipe for dinner tonight and it was really satisfying. I omitted the egg and sauteed up some tofu instead. I didn't have asparagus so I just used the red bell peppers. Unfortunately, I didn't have any ginger either and that was the one flavor that was really missing from my dinner. I'll make again with ginger and at least one vegetable in addition to red pepper.

Karin, Baltimore, MD

I added peas and diced carrots (frozen) and really liked it. Also used egg beaters to lighten up the cholesterol and olive oil instead of sesame. This is a recipe I will make many times and probably change it up a little every time.

Gail Rekers, Richmond, CA