Simple Gingery Fried Rice |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Chinese food was never my favorite until I started making it myself. For some reason I always thought it would be difficult and require a ton of foreign ingredients. Not so. This dinner was perfectly simple and bursting with fresh flavor. Ingredients:
4 cups leftover cooked brown rice |
4 eggs, lightly beaten |
1 tablespoon canola oil |
1 bunch asparagus spear, tough ends snapped off and stalks cut into 1-inch pieces |
2 small red bell peppers, sliced thinly into 1-inch pieces |
1 bunch scallion, white and green parts, cut into 1-inch pieces |
2 garlic cloves, minced |
2 tablespoons minced fresh ginger |
2 -3 tablespoons tamari soy sauce |
3 tablespoons rice vinegar |
2 teaspoons toasted sesame oil |
Directions:
1. In a large heavy-bottomed skillet or wok coated with cooking spray, cook the eggs over medium heat for just 1 minute, stirring, until just set. Transfer cooked eggs to a bowl.
2. Heat the canola oil over medium-high heat in the same skillet and add asparagus. Cook, stirring, for 2 minutes, then add bell pepper, scallions, garlic, and ginger.
3. Cook vegetables, stirring constantly, until vegetables are just crisp-tender, about 2 minutes.
4. Add cooked rice, Tamari, and vinegar and cook for about 1 minute, until the liquid has been absorbed.
5. Gently fold in the cooked eggs.
6. Remove from heat, stir in the sesame oil and hot sauce, if using, and serve immediately.
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