by Jennifer Burns
- 1 cup water
- 1/2 teaspoon salt
- 2 tablespoons soy sauce
- 1 cup uncooked instant rice
- 1 teaspoon vegetable oil
- 1/2 onion, finely chopped
- 1/2 cup asparagus
- 1/2 cup sugar snap peas
- 1 egg, lightly beaten
- 1/4 teaspoon ground black pepper
In a saucepan bring water, salt and soy sauce to a boil. Add rice and stir. Remove from heat, cover and let stand 5 minutes.
Heat oil in a medium skillet or wok over medium heat. Sauté onions, asparagus and sugar snap peas for 2 to 3 minutes. Pour in egg and fry for 2 minutes, scrambling egg while it cooks.
Stir in the cooked rice, mix well and sprinkle with pepper. Add additional salt, if needed.
