Tasty Tuesday

Is it Tuesday already?!?! My poor kitchen has been sorely neglected, but I did manage to dig out my husband's second fave thing I make. Vegetable Fried Rice. (sometimes I throw chicken in, but it's really quite hearty with just the veggies) Plus I promised I would make it for him as our first meal in our new home. One of the perks of living in my parents abandoned condo means inheriting their FABULOUS gourmet kitchen. It's a cooks dream. Heck it's anyones dream. It's about the size of our entire old condo....seriously. There's a giant island in the middle. A side area with glass doored cabinets to showcase all my (ok my moms) fancy stemware and of course a wine fridge. I'm in heaven and we haven't even gotten to the appliances. A six burner, gas, Viking range and the fanciest oven I've ever seen complete with warming drawer. Are you drooling yet?? I am. Even their microwave is deluxe. It's touch screen. There's a dancing chef who plays a little song when your food is done. And this morning when I was eating pizza for breakfast, don't judge, I hit this reheat button. It automatically cooks your food until it senses it's done. Holy shit?! I feel like I'm on MTV cribs. Why did my parent move out again? Oh well, their loss is our HUGE gain! Enjoy my little taste of the orient!Vegetable Fried Rice

Serves 2

Calories: 366 Fat: 14g

1 c instant brown rice

1 c vegetable broth

2 eggs, lightly beaten

2 t canola oil

6 oz 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 clove garlic, minced

1 T minced fresh ginger

4 t reduced sodium soy sauce

2 T rice vinegar

1 t toasted sesame oil

Hot pepper sauce to taste

1. Combine rice and broth in small saucepan. Bring to a boil over high heat. Cover, reduce heat and simmer until the liquid is absorbed, 12-14 minutes. Spread the rice out on a large place and let stand for 5 minutes.

2. 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.

3. 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 until the veggies 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.

BON APPETITE!