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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 2 |
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I found this healthy light recipe on . The original recipe calls for instant brown rice but I prefer to make my own. Ingredients:
1 cup cooked brown rice (cold) |
2 eggs, lightly beaten |
2 teaspoons canola oil |
6 ounces asparagus spears, trimmed and cut into 1-inch pieces |
1 medium red bell pepper, thinly sliced into 1-inch pieces |
4 scallions, cut into 1-inch pieces |
1 garlic clove, minced |
1 tablespoon fresh ginger, minced |
4 teaspoons reduced sodium soy sauce |
2 tablespoons rice vinegar |
1 teaspoon toasted sesame oil |
2 dashes hot pepper sauce (or to taste) |
Directions:
1. 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.
2. 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.
3. 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.
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