1/1 Photo of Simple Gingery Fried Rice
healthy mamma's Note:
Chinese food was never my favorite until I started making it myself. For some reason I always thought it would be difficult and require a ton of foreign ingredients. Not so. This dinner was perfectly simple and bursting with fresh flavor.
My Private Note
Units: US | Metric
- 4 cups leftover cooked brown rice
- 4 eggs, lightly beaten
- 1 tablespoon canola oil
- 1 bunch asparagus spear, tough ends snapped off and stalks cut into 1-inch pieces
- 2 small red bell peppers, sliced thinly into 1-inch pieces
- 1 bunch scallion, white and green parts, cut into 1-inch pieces
- 2 garlic cloves, minced
- 2 tablespoons minced fresh ginger
- 2 -3 tablespoons tamari soy sauce
- 3 tablespoons rice vinegar
- 2 teaspoons toasted sesame oil
- 1In a large heavy-bottomed skillet or wok coated with cooking spray, cook the eggs over medium heat for just 1 minute, stirring, until just set. Transfer cooked eggs to a bowl.
- 2Heat the canola oil over medium-high heat in the same skillet and add asparagus. Cook, stirring, for 2 minutes, then add bell pepper, scallions, garlic, and ginger.
- 3Cook vegetables, stirring constantly, until vegetables are just crisp-tender, about 2 minutes.
- 4Add cooked rice, Tamari, and vinegar and cook for about 1 minute, until the liquid has been absorbed.
- 5Gently fold in the cooked eggs.
- 6Remove from heat, stir in the sesame oil and hot sauce, if using, and serve immediately.
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Nutritional Facts for Simple Gingery Fried Rice
Serving Size: 1 (233 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 244.4
- Calories from Fat 73
- Total Fat 8.1 g
- Saturated Fat 1.6 g
- Cholesterol 124.0 mg
- Sodium 389.1 mg
- Total Carbohydrate 34.2 g
- Dietary Fiber 3.3 g
- Sugars 1.1 g
- Protein 8.5 g
The following items or measurements are not included: