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

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

Preparation

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.
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.
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.

Nutrition

Per serving: 364 calories; 14 g fat ( 2 g sat , 6 g mono ); 212 mg cholesterol; 46 g carbohydrates; 14 g protein; 6 g fiber; 675 mg sodium; 444 mg potassium.
Nutrition Bonus: Vitamin C (200% daily value), Vitamin A (70% dv), Iron (20% dv), Folate (19% dv).
Carbohydrate Servings: 3
Exchanges: 2 starch, 2 vegetable, 1 medium-fat meat, 1 1/2 fat