"Nothing could be easier than this light version of fried rice. We've used instant brown rice, but if you have leftover cold rice or can pick some up at a Chinese restaurant on the way home, use that instead and skip Step 1...."
INGREDIENTS
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1 cup instant brown rice
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1 cup vegetable broth
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2 eggs, lightly beaten
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2 teaspoons canola oil
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6 ounces asparagus spears, trimmed and cut into 1-inch pieces (about 1/2 bunch)
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1 medium red bell pepper, thinly sliced into 1-inch pieces
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4 scallions, cut into 1-inch pieces
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1 clove garlic, minced
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1 tablespoon minced fresh ginger
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4 teaspoons reduced-sodium soy sauce
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2 tablespoons rice vinegar
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1 teaspoon toasted sesame oil
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Hot red pepper sauce, to taste