About: Vegetable Fried Rice with Eggs

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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. I used frozen brown rice. The frozen rice always makes better refried rice. Add 2 teaspoons red pepper flakes to step 3. I doubled peppers (used different colors), scallions, garlic and ginger. I would add a handful of shredded (julienned) carrots next time and replace asparagus with snow peas.

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rdfs:label	Vegetable Fried Rice with Eggs
rdfs:comment	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. I used frozen brown rice. The frozen rice always makes better refried rice. Add 2 teaspoons red pepper flakes to step 3. I doubled peppers (used different colors), scallions, garlic and ginger. I would add a handful of shredded (julienned) carrots next time and replace asparagus with snow peas.
dcterms:subject	Brown rice Recipes Red bell pepper Recipes Green onion Recipes Ginger Recipes Garlic Recipes Egg Recipes Indiancuisineandculture Vegetable stock and broth Recipes Rice vinegar Recipes Asparagus Recipes Indian Vegetarian Instant rice Recipes
abstract	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. I used frozen brown rice. The frozen rice always makes better refried rice. Add 2 teaspoons red pepper flakes to step 3. I doubled peppers (used different colors), scallions, garlic and ginger. I would add a handful of shredded (julienned) carrots next time and replace asparagus with snow peas. * Contributed by Indiancuisineandculture Y-Group * Source: Eating Well Healthy in a Hurry * Active time: 40 minutes \| Total time: 40 minutes * Makes 2 servings, 2 cups each

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