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.