You may also like
Categories:
vegetable broth soy sauce fresh ginger dark sesame oil salt carrot vegetable oil cooking spray eggs rice frozen green peas green onions
Viewed: 59 - Published at: 2 years agoIngredients
- 1/3 cup vegetable broth
- 3 tablespoons low-sodium soy sauce
- 1 teaspoon grated peeled fresh ginger
- 1 teaspoon dark sesame oil
- 1/4 teaspoon salt
- 1 1/2 cups (1-inch) diagonally cut asparagus
- 1/2 cup pre-shredded carrot
- 2 teaspoons vegetable oil, divided
- Cooking spray
- 4 large eggs, lightly beaten
- 3 cups cooked long-grain rice, chilled
- 1/2 cup frozen green peas, thawed
- 1/4 cup thinly sliced green onions
Method
- Combine first 5 ingredients in a medium bowl; stir with a whisk.
- Steam asparagus and carrot, covered, 2 minutes or until crisp-tender. Rinse with cold water; drain.
- Heat 1 teaspoon vegetable oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add egg; cook 1 minute or until scrambled, stirring constantly. Remove egg from pan.
- Heat 1 teaspoon oil in pan. Add rice; cook 3 minutes or until hot, stirring occasionally. Add asparagus, carrot, scrambled egg, peas, onions, and broth mixture; cook 2 minutes or until thoroughly heated.
