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.
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
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
How to Make It
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.