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Vegetable Fried Rice

qadirt's picture
Wed, 2007-10-03 08:38 | by qadirt

Chef's Name:

Sakina Tashrifwala

Preparation Time:

Picture

veg.jpg

Ingredients

  • 1 cup instant brown rice
  • 1 cup vegetable broth
  • 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 clove garlic, minced
  • 1 tablespoon minced fresh ginger
  • 4 teaspoons reduced-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1 teaspoon toasted sesame oil
  • Hot pepper sauce, to tast

    • Preparation Method

    1. Combine rice and broth in a small saucepan. Bring to a boil over high heat. Cover, reduce heat and simmer until the liquid is absorbed, 12 to 14 minutes. Spread the rice out on a large plate 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; add asparagus and cook, stirring, for 2 minutes. Add bell pepper, scallions, garlic and ginger; cook, stirring, until the vegetables 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.
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