You may also like
Categories:
brown rice eggs canola oil red bell pepper scallions garlic fresh ginger soy sauce rice vinegar sesame oil pepper
Viewed: 71 - Published at: 6 years agoIngredients
- 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)
Method
- 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.
- 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.
- 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.
