Fried Rice with Asparagus and Eggs |
|
 |
Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 5 |
|
Save leftover rice for this quick, meatless dish. If you choose to make fresh rice, chill it quickly by spreading it on a jelly roll pan and refrigerating it for 20 minutes. Ingredients:
1/3 cup vegetable broth |
3 tablespoons low-sodium soy sauce |
1 teaspoon grated peeled fresh ginger |
1 teaspoon dark sesame oil |
1/4 teaspoon salt |
1 1/2 cups (1-inch) diagonally cut asparagus |
1/2 cup pre-shredded carrot |
2 teaspoons vegetable oil, divided |
cooking spray |
4 large eggs, lightly beaten |
3 cups cooked long-grain rice, chilled |
1/2 cup frozen green peas, thawed |
1/4 cup thinly sliced green onions |
Directions:
1. Combine first 5 ingredients in a medium bowl; stir with a whisk.
2. Steam asparagus and carrot, covered, 2 minutes or until crisp-tender. Rinse with cold water; drain.
3. Heat 1 teaspoon vegetable oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add egg; cook 1 minute or until scrambled, stirring constantly. Remove egg from pan.
4. Heat 1 teaspoon oil in pan. Add rice; cook 3 minutes or until hot, stirring occasionally. Add asparagus, carrot, scrambled egg, peas, onions, and broth mixture; cook 2 minutes or until thoroughly heated.
|
|