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“Chinese food was never my favorite until I started making it myself. For some reason I always thought it would be difficult and require a ton of foreign ingredients. Not so. This dinner was perfectly simple and bursting with fresh flavor.”
READY IN:
20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  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.

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