Simple Gingery Fried Rice

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: 20 mins
• Serves: 6

Ingredients

• 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

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.