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Makes: 2 servings, 2 cups each
364 calories
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 eggs, lightly beaten
2 teaspoons canola oil
6 ounces asparagus spears, trimmed and cut into 1-inch pieces (about 1/2 bunch)
1 medium red bell pepper, thinly sliced into 1-inch pieces
4 scallions, cut into 1-inch pieces
1 clove garlic, minced
1 tablespoon minced fresh ginger
4 teaspoons reduced-sodium soy sauce
2 tablespoons rice vinegar
1 teaspoon toasted sesame oil
Hot red pepper sauce, to taste
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1st Keep
 Ashley_Love
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sha
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