Fried Rice with Asparagus and Eggs

Ingredients

• 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

Preparation

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.