What's This?
Serving size 2
Total Time


1 cup instant brown rice1 cup vegetable broth2 egg, lightly beaten2 tsp canola oil6 oz asparagus spears, trimmed and cut into 1-inch pieces (about 1/2 bunch)1 medium red bell pepper, thinly sliced into 1-inch pieces4 scallions, cut into 1-inch pieces1 clove garlic, minced1 tsp minced fresh ginger4 tsp hot red pepper sauce, to taste2 Tbsp rice vinegar1 tsp toasted sesame oil hot red pepper sauce


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.

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Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 2 Total

  • Calories from fat 364
  • Total Fat 14gm 22%
  • Saturated Fat 2gm 10%
  • Monounsaturated Fat 6gm
  • Sodium 675mg 28%
  • Total Carbohydrates 46gm 15%
  • Fiber 6gm 6%
  • Protein 14gm
  • Cholesterol 212mg 71%

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Dinner, Healthy, Asian, Easy, Entertaining

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