Simple Gingery Fried Rice

• 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

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.
2. Transfer cooked eggs to a bowl.
3. Heat the canola oil over medium-high heat in the same skillet and add asparagus.
4. Cook, stirring, for 2 minutes, then add bell pepper, scallions, garlic, and ginger.
5. Cook vegetables, stirring constantly, until vegetables are just crisp-tender, about 2 minutes.
6. Add cooked rice, Tamari, and vinegar and cook for about 1 minute, until the liquid has been absorbed.
7. Gently fold in the cooked eggs.
8. Remove from heat, stir in the sesame oil and hot sauce, if using, and serve immediately.

leftover cooked brown rice, eggs, canola oil, spear, red bell peppers, scallion, garlic, fresh ginger, soy sauce, rice vinegar, sesame oil

Taken from www.food.com/recipe/simple-gingery-fried-rice-449934 (may not work)