Yesterday I shared some tips on growing asparagus so I thought today you might like one of my favourite spring inspired recipes, asparagus fried rice. Of course, any vegetables can be substituted into this.
This can be served hot straight from the wok or cold for an easy lunch. Enjoy!
I have served my rice in a bowl from Ottimade.
- 4 cups cold, cooked jasmine rice (cook according to packet instructions)
- 3-4 tbsp vegetable oil
- 2 eggs lightly beaten
- 10 spears fresh asparagus woody ends trimmed
- 1/2 cup capsicum finely sliced
- 1/2 cup fresh greens peas shelled
- 2-3 tbsp soy sauce
- 1 tbsp sesame oil
- 1 cup fresh bean sprouts
- fresh coriander to taste
- freshly cracked salt and pepper to taste
Heat 1 tbsp of the oil in a hot wok. Pour eggs into hot wok and cook until just set. Remove egg from the wok with a spatula and set aside in a bowl.
Heat 1 tbsp of the oil in hot wok and stir fry asparagus, capsicum and peas for 2-3 minutes or until just cooked through. Remove vegetables from the wok and set aside with the cooked egg.
Heat 1 tbsp of the oil in hot wok and add the rice. Using a spatula, gently break up any clumps of rice and stir fry for 2-3 minutes or until the rice is heated through. Return the cooked egg and vegetables to the wok and combine with the rice. Gently break up the egg with the spatula. Add the soy sauce and sesame oil and combine with rice.
Serve with bean sprouts, fresh coriander, extra soy sauce and salt and pepper.
Fried rice is best made with rice that has been cooked on the previous day, cooled and then refrigerated until needed.