1 cup vegetable broth
2 egg, lightly beaten
2 tsp canola oil
6 oz 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 tsp minced fresh ginger
4 tsp hot red pepper sauce, to taste
2 Tbsp rice vinegar
1 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.
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.