Arrow Created with Sketch. Back to The Recipes Fried Rice and Spring Veggies Better Desk Lunches Meals np_email_663301_000000 Created with Sketch. pinterest Created with Sketch. Twitter Created with Sketch. Facebook Created with Sketch. - shares Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. 5/5 - 11 Ratings PRINT Prep Time 15-20 mins Cook Time 30-40 mins Serving Yield 4 servings We figured out a way to power through those midday meetings: meal prepping this filling fried rice with spring veggies. With tender pieces of asparagus and peas tossed in a garlicky ginger soy sauce mixture, plain old brown rice becomes a completely new dish that you'll look forward to packing for lunch. Ingredients 3 large Pete and Gerry Organic Eggs 2 tablespoons canola oil (or grapeseed oil) ½ medium yellow onion, peeled and diced 2 scallions, thinly sliced, white and green parts separated ½ bunch asparagus, thinly sliced on a diagonal into ½” pieces ½ cup shelled peas, fresh or frozen ½ teaspoon red pepper flakes 2 cloves of garlic, minced 1 teaspoon ginger, peeled and freshly grated 4 cups of precooked brown rice, cooled 1 tablespoon soy sauce 4 re-sealable containers Salt and pepper to taste Nutritional Information Serv. Size: 1 container, Servings: 4 Amount Per Serving: Calories 370, Fat Cal. 110, Total Fat 12g (18% DV), Sat. Fat 2g (10% DV), Trans Fat 0g, Cholest. 140mg (47% DV), Sodium 350mg (15% DV), Total Carb. 52g (17% DV), Fiber 6g (24% DV), Sugars 3g, Protein 12g, Vitamin A (10% DV), Vitamin C (20% DV), Calcium (6% DV), Iron (15% DV), Vitamin D (8% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet. For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post. Directions Step 1 Wash and dry the produce. Step 2 Heat 1 tablespoon of canola oil in a large nonstick skillet, then add onions, white bottoms of scallions, and a pinch of salt. Stir occasionally until just softened, about 5 minutes. Stir in asparagus, peas, half of the scallion greens, and toss. Cook until vegetables are softened, for about 4 minutes. Place vegetables into a bowl and set aside. Step 3 Put remaining canola oil into a skillet along with red pepper flakes, garlic, and ginger. Heat over medium heat until fragrant, about 1 to 2 minutes. Toss in the brown rice, breaking up any clumps. Increase heat to medium-high. Let cook without disturbing until rice begins to crisp, for about 3 minutes. Step 4 Whisk eggs until blended. Reduce heat to low. Add the eggs into the rice mixture, stir the eggs with the rice, and cook until set. Return the vegetables to the pan, then stir in soy sauce. Add more to taste, as well as salt and pepper, if you’d like. Step 5 Gather 4 re-sealable containers. Divide fried rice among the containers and sprinkle with remaining scallion greens. Step 6 Reheat before eating. Enjoy for up to 5 days. Rate this Recipe Share this Recipe How much did you enjoy this recipe? How much did you enjoy this recipe? Rate it from 1-5 to let us know! x Page 1 Copy 3 Created with Sketch. 1 Page 1 Copy 3 Created with Sketch. 2 Page 1 Copy 3 Created with Sketch. 3 Page 1 Copy 3 Created with Sketch. 4 Page 1 Copy 3 Created with Sketch. 5 Submit COMMENTS Submit * Required RESPONSES Donna Mixner April 22, 2020 Great recipe Reply Page 1 Created with Sketch.