Fried Rice with Asparagus and Eggs

Ingredients

• 1.5 cups diagonally cut asparagus (1-inch)
• 0.5 cup pre-shredded carrot 
• 3 cups rice long-grain chilled cooked
• 1 teaspoon sesame oil dark
• 4 large eggs lightly beaten
• 1 teaspoon ginger fresh grated peeled
• 0.3 cup green onions thinly sliced
• 3 tablespoons soya sauce low-sodium
• 0.5 cup peas green frozen thawed
• 0.3 teaspoon salt 
• 0.3 cup vegetable broth 
• 2 teaspoons vegetable oil divided

Equipment

• bowl
• frying pan
• whisk

Directions

1. Combine first 5 ingredients in a medium bowl; stir with a whisk.
2. Steam asparagus and carrot, covered, 2 minutes or until crisp-tender. Rinse with cold water; drain.
3. Heat 1 teaspoon vegetable oil in a large nonstick skillet coated with cooking spray over medium-high heat.
4. Add egg; cook 1 minute or until scrambled, stirring constantly.
5. Remove egg from pan.
6. Heat 1 teaspoon oil in pan.
7. Add rice; cook 3 minutes or until hot, stirring occasionally.
8. Add asparagus, carrot, scrambled egg, peas, onions, and broth mixture; cook 2 minutes or until thoroughly heated.