Vegetable Fried Rice
"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
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