Vegetable Fried Rice

• 1 cup brown rice instant
• 1 cup stock vegetable
• 2 large eggs lightly beaten
• 2 teaspoons canola oil
• 6 ounces asparagus trimmed and cut into 1-inch pieces (about 1/2 bunch)
• 1 medium sweet red bell peppers thinly sliced into 1-inch pieces
• 4 each scallions, spring or green onions cut into 1-inch pieces
• 1 clove garlic minced
• 1 tablespoon ginger minced fresh
• 4 teaspoons soy sauce, sodium reduced
• 2 tablespoons rice vinegar
• 1 teaspoon sesame oil toasted
• 1 x red hot pepper sauce to taste

1. Combine rice and broth in a small saucepan.
2. Bring to a boil over high heat.
3. Cover, reduce heat and simmer until the liquid is absorbed, 12 to 14 minutes.
4. Spread the rice out on a large plate and let stand for 5 minutes.
5. While the rice is cooling, coat a large nonstick wok or skillet with cooking spray and place over medium heat.
6. Pour in eggs and cook, stirring gently, until just set, 30 seconds to 1 minute.
7. Transfer to a small bowl.
8. Heat canola oil in the pan over medium-high; add asparagus and cook, stirring, for 2 minutes.
9. Add bell pepper, scallions, garlic and ginger; cook, stirring, until the vegetables are just tender, about 2 minutes.
10. Add the cooked rice, soy sauce and vinegar to the pan; cook until the liquid is absorbed, 30 seconds to 1 minute.
11. Fold in the cooked eggs.
12. Remove from the heat; stir in sesame oil and hot sauce.

brown rice, stock vegetable, eggs, canola oil, sweet red bell peppers, scallions, garlic, ginger, soy sauce, rice vinegar, sesame oil, red hot pepper sauce

Taken from recipeland.com/recipe/v/vegetable-fried-rice-49111 (may not work)