1. In a large heavy-bottomed skillet or wok coated with cooking spray, cook the eggs over medium heat for just 1 minute, 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. 3. Cook vegetables, stirring constantly, until vegetables are just crisp-tender, about 2 minutes. 4. Add cooked rice, Tamari, and vinegar and cook for about 1 minute, until the liquid has been absorbed. 5. Gently fold in the cooked eggs. 6. Remove from heat, stir in the sesame oil and hot sauce, if using, and serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
