Simple Gingery Fried Rice

Submitted by healthy mamma

"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."

 

• Ready In: 20mins
• Ingredients: 11
• Serves: 6

ingredients

• 946.36 ml leftover cooked brown rice
• 4 eggs, lightly beaten
• 14.79 ml 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
• 29.58 ml minced fresh ginger
• 29.58-44.37 ml tamari soy sauce
• 44.37 ml rice vinegar
• 9.85 ml toasted sesame oil

directions

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