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.

EatingWell Test Kitchen
Source: EatingWell Magazine, April/May 2006

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Recipe Summary

total:
40 mins
Servings:
2
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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; protein 13.6g; carbohydrates 45.8g; dietary fiber 5.6g; sugars 5.2g; fat 13.6g; saturated fat 2.3g; cholesterol 186mg; vitamin a iu 2777.8IU; vitamin c 84.8mg; folate 93.9mcg; calcium 69.6mg; iron 3.2mg; magnesium 90.8mg; potassium 446.4mg; sodium 767.1mg; thiamin 0.2mg.
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Reviews (13)

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25 Ratings
  • 5 star values: 22
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/07/2013
Quick Easy Full of Taste This is deeeelish thank you for sharing! 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
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
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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
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: 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
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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
10/30/2011
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
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
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