Shrimp Fried Rice with Veggies

1/2  cup		long grain brown rice
1/2  cup		onion
2		carrots
2		celeries
1/2  cup		low-sodium chicken broth
2  cups		water
1		large egg, lightly beaten
2  teaspoons		low sodium soy sauce
1  teaspoon		rice vinegar
3  teaspoons		sesame oil, divided
1/2  lb.		shrimp, cut in half lengthwise
1  pinch		pepper
1/2  lb.		asparagus
1-1/2  teaspoons		Sriracha hot sauce

Tip: Click on the ingredient links to learn the nutritional information for all the Shrimp Fried Rice with Veggies ingredients. The serving size for any ingredient in Shrimp Fried Rice with Veggies may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Combine rice, onion, carrots and celery in a 4-quart slow cooker coated with cooking spray. Whisk together broth water, egg, soy sauce, vinegar and 1 tsp oil. Pour over rice mixture. Cover and cook on LOW 5 hours. Add shrimp and pepper. Cover and cook 20 minutes or until shrimp turn pink.
Bring water to boil in a large skillet. Add asparagus; cover and cook 2 to 3 minutes or until just crisp-tender. Drain well. Drizzle with oil, and sprinle with Sriracha.