Chinese Fried Rice | Vegan Recipes

Ingredients

• 2 tablespoons rice vinegar 
• 1 teaspoon toasted sesame oil 
• Hot red pepper sauce, to taste1 cup instant brown rice 
• 1 cup vegetable broth 
• 2 eggs, lightly beaten 
• 2 teaspoons canola oil 
• 1 clove garlic, minced 
• 1 medium red bell pepper, thinly sliced into 1-inch pieces 
• 4 scallions, cut into 1-inch pieces 
• 4 teaspoons reduced-sodium soy sauce 
• 1 tablespoon minced fresh ginger 
• 6 ounces asparagus spears, trimmed and cut into 1-inch pieces (about ½ bunch) 

Method

1) Combine rice and broth in a small saucepan. Bring to a boil over high heat. Cover, reduce heat and simmer until the liquid is absorbed, 12 to 14 minutes.

2) Spread the rice out on a large plate and let stand for 5 minutes.

3) While the rice is cooling, coat a large nonstick wok or skillet with cooking spray and place over medium heat. Pour in eggs and cook, stirring gently, until just set, 30 seconds to 1 minute. Transfer to a small bowl.

4) Heat canola oil in the pan over medium-high; add asparagus and cook, stirring for 2 minutes.

5) Add bell pepper, scallions, garlic and ginger; cook, stirring, until the vegetables are just tender, about 2 minutes.

6) Add the cooked rice, soy sauce and vinegar to the pan; cook until the liquid is absorbed, 30 seconds to 1 minute.

7) Fold in the cooked eggs. Remove from the heat; stir in sesame oil and hot sauce.