Name: Vegetable Fried Rice
Cook time: 40 min
Total time: 40 min
Ingredients: 2 tablespoons rice vinegar; 1 teaspoon toasted sesame oil; Hot red pepper sauce, to taste; 1 cup instant brown rice; 1 cup vegetable broth; 2 eggs, lightly beaten; 2 teaspoons canola oil; 1 clove garlic, minced; 1 medium red bell pepper, thinly sliced into 1-inch pieces; 4 scallions, cut into 1-inch pieces; 4 teaspoons reduced-sodium soy sauce; 1 tablespoon minced fresh ginger; 6 ounces asparagus spears, trimmed and cut into 1-inch pieces (about 1/2 bunch)

Vegetable Fried Rice

4.9

(19)

18 Reviews

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

Updated on March 9, 2020

Cook Time:

40 mins

Total Time:

40 mins

Servings:

Yield:

2 servings, cups each

Nutrition Profile:

Low-Calorie High Fiber Dairy-Free Gluten-Free Vegetarian Healthy Aging Healthy Immunity

Jump to Nutrition Facts

Ingredients

2 tablespoons rice vinegar
1 teaspoon toasted sesame oil
Hot red pepper sauce, to taste
1 cup instant brown rice
1 cup vegetable broth
2 eggs, lightly beaten
2 teaspoons canola oil
1 clove garlic, minced
1 medium red bell pepper, thinly sliced into 1-inch pieces
4 scallions, cut into 1-inch pieces
4 teaspoons reduced-sodium soy sauce
1 tablespoon minced fresh ginger
6 ounces asparagus spears, trimmed and cut into 1-inch pieces (about 1/2 bunch)

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.

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 (per serving)

360	Calories
14g	Fat
46g	Carbs
14g	Protein

Nutrition Facts
Servings Per Recipe 2
Serving Size 2 cups
Calories 360
% Daily Value *
Total Carbohydrate 46g	17%
Dietary Fiber 6g	20%
Total Sugars 5g
Protein 14g	27%
Total Fat 14g	17%
Saturated Fat 2g	12%
Cholesterol 186mg	62%
Vitamin A 2778IU	56%
Vitamin C 85mg	94%
Folate 94mcg	23%
Sodium 767mg	33%
Calcium 70mg	5%
Iron 3mg	18%
Magnesium 91mg	22%
Potassium 446mg	9%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.