Fried Rice with Asparagus and Eggs

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.

Yield: 5 servings (serving size: 1 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 216
  • Fat: 7.2g
  • Saturated fat: 1.6g
  • Protein: 9.6g
  • Carbohydrate: 28.3g
  • Cholesterol: 170mg
  • Iron: 2.2mg
  • Sodium: 579mg
  • Calories from fat: 30%
  • Fiber: 2.8g
  • Calcium: 51mg


  • 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


  1. Combine first 5 ingredients in a medium bowl; stir with a whisk.
  2. Steam asparagus and carrot, covered, 2 minutes or until crisp-tender. Rinse with cold water; drain.
  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.
  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.
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