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Asparagus Fried Rice

Jami Nolen, Nutrition Program Associate

March 4, 2012


As we transition into spring, a new selection of fresh veggies is upon us and asparagus is one of the firsts of the season. Here is a recipe that will have you hanging up your takeout menu!



2 servings



  • 1 cup instant brown rice
  • 1 cup reduced sodium chicken broth
  • 2 eggs, lightly beaten
  • 2 teaspoons olive 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
  • 1/4 cup minced carrots
  • 2 cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • 4 teaspoons reduced sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1/4 teaspoon garlic chili paste



  1. 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.
  2. 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.
  3. Heat olive oil in the pan over medium-high heat; add asparagus and cook, stirring, for 2 minutes. Add bell pepper, carrots, 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 sweet chili paste.


Nutrition Information

(Amount per serving)
Calories: 364
Fat: 14 g (2 g sat, 6 g mono)
Cholesterol: 212 mg
Carbohydrates: 46 g
Protein: 14 g
Fiber: 6 g
Sodium: 675 mg
Potassium: 444 mg


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Last update: Wednesday, March 07, 2012