Asparagus and Ginger Fried Rice

Break up the cooled cooked rice into smaller clumps.
Heat a wok or large skillet over medium-high heat until a bead of water sizzles and evaporates on contact. Add 1 tablespoon of the oil and swirl to coat the base. Add the ginger and scallions and cook for about 30 seconds, until just aromatic.
Add the asparagus and stir-fry for about 3 minutes, until tender crisp.
Add the remaining 1 tablespoon of oil to pan. Toss in the rice and break up any remaining clumps with a spatula. Continue to stir-fry until the rice starts to turn golden, about 2 minutes. Add the soy sauce and stir until well-mixed with the rice. Season to taste with salt and pepper. Transfer the rice to a large communal bowl or individual bowls and serve.

Banner Image:

AsparagusFriedRice1_KT.jpg

Grain:

Rice [1]

Ingredients:

3 cups cooled leftover brown rice

2 tablespoons peanut or canola oil

1 tablespoon minced or grated ginger

2 scallions, ﬁnely chopped

1 pound asparagus, cut into 1 ½-inch lengths

1 tablespoon reduced sodium soy sauce

Salt and freshly ground pepper to taste

Active time:

10 minutes

Yield:

4 servings

Nutrition:

Calories: 270, Total Fat: 8g, Saturated Fat: 1.5g, Sodium: 150mg, Carbohydrate: 44g, Fiber: 5g, Sugar: 3g, Protein: 7g

Author:

An Oldways recipe courtesy of Annie Copps (photo by Kelly Toups)

Recipe tags:

Staff Favorites

Course:

Side dishes

Meal:

Dinner

Dietary choice:

Vegetarian Vegan

Rating:

Description:

Brown rice is actually better suited for fried rice, since it doesn’t clump as much as white rice. This ﬂavorful side dish is the perfect accompaniment to any Asian entrée.

Serving Size:

1/4 recipe