Prep Time
10 Mins
Cook Time
8 Mins
Yield
5 servings (serving size: 1 cup)

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.

How to Make It

Step 1

Combine first 5 ingredients in a medium bowl; stir with a whisk.

Step 2

Steam asparagus and carrot, covered, 2 minutes or until crisp-tender. Rinse with cold water; drain.

Step 3

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.

Step 4

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.

Oxmoor House Healthy Eating Collection

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