Fried Rice with Asparagus and Eggs

Oxmoor House
Save leftover rice for this quick, meatless dish. If you choose to make fresh rice, chill it quickly by spreading it on a jelly roll pan and refrigerating it for 20 minutes.
5 servings (serving size: 1 cup)


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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


Prep: 10 Minutes
Cook: 8 Minutes

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.

Created date

March 2010

Nutritional Information

Calories 216
Fat 7.2 g
Satfat 1.6 g
Protein 9.6 g
Carbohydrate 28.3 g
Cholesterol 170 mg
Iron 2.2 mg
Sodium 579 mg
Caloriesfromfat 30 %
Fiber 2.8 g
Calcium 51 mg