Directions:
- Spray a small skillet with cooking spray and place over medium heat. Pour in eggs and cook, stirring gently, until just set. Transfer to a small bowl and set aside.
- In a large non-stick skillet or wok heat canola oil in the pan over medium-high heat, add asparagus and cook, stirring, for 2 minutes. Add bell pepper, scallions, garlic and ginger; cook, stirring for 2-3 minutes or until the vegetables are just fork tender.
- Add the cold cooked brown rice, soy sauce and vinegar to the pan; cook until the liquid is absorbed. Fold in the cooked eggs. Remove from the heat then stir in sesame oil and hot sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 258.66 Kcal (1083 kJ) | ||
| Calories from fat | 100.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.2g | 17% | |
|---|---|---|---|
| Cholesterol | 163.68mg | 55% | |
| Sodium | 744.92mg | 31% | |
| Potassium | 507.17mg | 11% | |
| Total Carbs | 28.03g | 9% | |
| Sugars | 5.66g | 23% | |
| Dietary Fiber | 5.19g | 21% | |
| Protein | 12.77g | 26% | |
| Vitamin C | 70.6mg | 118% | |
| Vitamin A | 1.5mg | 49% | |
| Iron | 29.2mg | 162% | |
| Calcium | 77.7mg | 8% | |
| Amount Per 100 g | |||
| Calories | 73.25 Kcal (307 kJ) | ||
| Calories from fat | 28.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.17g | 17% | |
|---|---|---|---|
| Cholesterol | 46.35mg | 55% | |
| Sodium | 210.97mg | 31% | |
| Potassium | 143.63mg | 11% | |
| Total Carbs | 7.94g | 9% | |
| Sugars | 1.6g | 23% | |
| Dietary Fiber | 1.47g | 21% | |
| Protein | 3.62g | 26% | |
| Vitamin C | 20mg | 118% | |
| Vitamin A | 0.4mg | 49% | |
| Iron | 8.3mg | 162% | |
| Calcium | 22mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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