Vegetable Fried Rice

Vegetable Fried Rice (Adapted from EW)

1 cup instant brown rice
1 cup vegetable broth
1/2 tablespoon butter
2 large eggs, lightly beaten
2 teaspoons canola oil
6 ounces asparagus spears, trimmed and cut into 1" pieces
1/2 cup chopped roasted red bell peppers
4 scallions, cut into 1" pieces
1 garlic clove, minced
1 tablespoon minced fresh ginger
2 tablespoons rice vinegar
1 tablespoon plus 1 teaspoon soy sauce
1 teaspoon toasted sesame oil
Cayenne pepper sauce

In a small saucepan, add rice and broth. Bring to a boil, reduce heat and cover. Simmer until the liquid has been absorbed, about 10-12 minutes. Scoop the rice onto a small baking sheet and let cool 5-10 minutes.

In a large skillet, melt butter over medium heat. Pour in the eggs and gently cook just until set, stirring often to break them up. Remove and place in a small bowl.

In the same pan, add canola oil and heat over medium-high. Add asparagus and cook for 2 minutes. Mix in roasted peppers, scallions, garlic and ginger. Cook until the vegetables are crisp tender, stirring often. Add in the cooked rice, soy sauce and vinegar. Cook 1-2 minutes, until the liquid has been absorbed. Gently fold in the eggs. Remove from the heat and stir in sesame oil and hot sauce is desired.

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