Rating: 4.88 stars
19 Ratings
  • 5 star values: 18
  • 4 star values: 1
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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

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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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