Nothing could be easier than this light version of fried rice. We've used instant brown rice, but if you have leftover cold rice or can pick some up at a Chinese restaurant on the way home, use that instead and skip Step 1.
1 cup instant brown rice
1 cup vegetable broth
2 each eggs, lightly beaten
2 tsp. canola oil
6 oz. asparagus spears, trimmed and cut into 1-inch pieces (about 1/2 bunch)
1 each medium red bell pepper, thinly sliced into 1-inch pieces
4 each scallions, cut into 1-inch pieces
1 clove garlic, minced
1 Tbsp. minced fresh ginger
4 tsp. reduced-sodium soy sauce
2 Tbsp. rice vinegar
1 tsp. toasted sesame oil
Hot red pepper sauce, to taste
Combine rice and broth in a small saucepan. Bring to a boil over high heat. Cover, reduce heat and simmer until the liquid is absorbed, 12 to 14 minutes. Spread the rice out on a large plate and let stand for 5 minutes.
While the rice is cooling, coat a large nonstick wok or skillet with cooking spray and place over medium heat. Pour in eggs and cook, stirring gently, until just set, 30 seconds to 1 minute. Transfer to a small bowl.
Heat canola oil in the pan over medium-high; add asparagus and cook, stirring, for 2 minutes. Add bell pepper, scallions, garlic and ginger; cook, stirring, until the vegetables are just tender, about 2 minutes. Add the cooked rice, soy sauce and vinegar to the pan; cook until the liquid is absorbed, 30 seconds to 1 minute. Fold in the cooked eggs. Remove from the heat; stir in sesame oil and hot sauce.