Tender spring vegetables and brown rice combine in this healthful, colorful dish with mouthwatering Asian flavors. You can vary the veggies you use to suit your family’s palates, or go with the asparagus and red bell pepper suggested. Vegans can add tofu, edamame, or slivered almonds for protein instead of the traditional eggs, and you’ll end up with a tasty fast supper which is also a superb way to use up leftover rice.

Here is the quick and easy recipe:

INGREDIENTS

4 cups leftover cooked brown rice
4 eggs, lightly beaten
1 tablespoon canola oil
1 bunch asparagus spears, tough ends snapped off and stalks cut into 1-inch pieces
2 small red bell peppers, sliced thinly into 1-inch pieces
1 bunch scallions, white and green parts, cut into 1-inch pieces
2 cloves garlic, minced
2 tablespoons minced fresh ginger
2 to 3 tablespoons good-quality tamari or shoyu
3 tablespoons rice vinegar
2 teaspoons toasted sesame oil
Hot red pepper sauce, to taste (optional)

Other vegetable options:
Broccoli, baby squash, green beans, spinach

1. In a large heavy-bottomed skillet or wok coated with cooking spray, cook the eggs over medium heat for 1 to 2 minutes, stirring, until just set. Transfer cooked eggs to a bowl.

2. Heat the canola oil over medium-high heat in the same skillet and add asparagus. Cook, stirring, for 2 minutes, then add bell pepper, scallions, garlic, and ginger. Cook vegetables, stirring constantly, until vegetables are just crisp-tender, about 2 minutes. Add cooked rice, tamari, and vinegar and cook for about 1 minute, until the liquid has been absorbed. Gently fold in the cooked eggs. Remove from heat, stir in the sesame oil and hot sauce, if using, and serve immediately.

Serves 4.