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.