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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.
I used frozen brown rice. The frozen rice always makes better refried rice. Add 2 teaspoons red pepper flakes to step 3. I doubled peppers (used different colors), scallions, garlic and ginger. I would add a handful of shredded (julienned) carrots next time and replace asparagus with snow peas.
- Contributed by Indiancuisineandculture Y-Group
- Source: Eating Well Healthy in a Hurry
- Active time: 40 minutes | Total time: 40 minutes
- Makes 2 servings, 2 cups each
- 1 cup instant brown rice
- 1 cup vegetable broth
- 2 eggs, lightly beaten
- 2 teaspoons canola oil
- 6 ounces asparagus spears, trimmed and cut into 1-inch pieces (about ½ bunch)
- 1 medium red bell pepper, thinly sliced into 1-inch pieces
- 4 scallions, cut into 1-inch pieces
- 1 clove garlic, minced
- 1 tablespoon minced fresh ginger
- 4 teaspoons reduced-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon toasted sesame oil
- hot red pepper sauce, to taste
- 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.
Nutritional information Edit
- 364 calories | 14g fat (2g sat, 6g mono) | 212g cholesterol | 46g carbohydrate | 14g protein | 6g fiber | 675mg sodium | 444mg potassium
- Nutrition bonus: Vitamin C (200% daily value) | Vitamin A (70% dv) | Iron (20% dv) | Folate (19% dv)
- Carbohydrate servings: 3
- Exchanges: 2 starch, 2 vegetable, 1 medium-fat meat, 1½ fat