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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 (about 1/2 bunch)
• 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 red pepper sauce, to taste

Description

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.

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