Prep 10 mins
Cook 10 mins
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.
- 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
- In 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.
- Heat 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.
- Cook vegetables, stirring constantly, until vegetables are just crisp-tender, about 2 minutes.
- Add cooked rice, Tamari, and vinegar and cook for about 1 minute, until the liquid has been absorbed.
- Gently fold in the cooked eggs.
- Remove from heat, stir in the sesame oil and hot sauce, if using, and serve immediately.