Fried Rice with Asparagus and Peas

fried rice in bowls with fried egg

Fried Rice with Asparagus and Peas ~ a spring-forward vegetarian dinner that’s perfect on its own or ~ do you have to ask? ~ put an egg on it!

A bowl of spring vegetable fried rice with a fried egg.

Got leftover rice?

This cozy raid-the-fridge meal comes together soooo quickly and is perfect for this time of year. It lets your early season veggies like asparagus, peas, and green onions shine, but it’s comforting enough to ride out those last chilly nights. 

  • Why use leftover rice?  Fried rice cooks much better when the rice is a day old and slightly dried out, but you can use freshly made rice in a pinch.

rice and egg in a bowl with spoon

Uncomplicated ~ it’s the catch phrase for weeknight meals

Although simple, the flavors in this dish are are really bright and delicious ~ there’s fresh grated ginger and garlic, some rice wine vinegar, and of course a good splash of Tamari, what dish doesn’t benefit from that? A shower of fresh herbs at the very last minute gives it a nice lift.

spring fried rice with egg

I paired my fried rice with fried eggs, a match made in heaven. But poach them or scramble them right in if you prefer.

Other proteins to add to this fried rice

  • chicken, even rotisserie chicken is great
  • tofu, use extra firm so it holds together
  • shrimp, the tiny affordable guys are perfect
  • ground beef, chicken, sausage or turkey ~ just brown it first

spring fried rice with asparagus and egg

More spring asparagus recipes ~

fried rice in bowls with fried egg
Print
5 from 6 votes

Spring Fried Rice with Asparagus and Peas

Spring Fried Rice with Asparagus and Peas ~ a lightning quick vegetarian spring forward dinner that's perfect on its own or ~ do you have to ask? ~ put an egg on it!
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Yield 4 servings
Author Sue Moran

Ingredients

  • 2 Tbsp soy sauce (plus more to taste)
  • 2 tsp granulated sugar
  • 1 1/2 inch piece of ginger, peeled and grated
  • 1-2 Tbsp oil for sauteeing
  • 1 bunch asparagus, trimmed and sliced into bite sized pieces
  • 3 cloves garlic, minced
  • 1 bunch scallions, sliced
  • 4 cups leftover cooked white rice (or your grain of choice)
  • 1 heaping cup peas, fresh or frozen
  • 2 Tbsp rice wine vinegar

For serving

  • fried eggs (1-2 per person), if desired
  • 1 handful fresh chives, finely chopped
  • 1 handful fresh mint leaves, finely chopped

Instructions

  • Blend together the soy sauce, sugar, and grated ginger in a little bowl and set aside.
  • In a cast iron or non-stick skillet, sautee the asparagus in a tablespoon or two of oil for a couple of minutes until it turns bright green, then add the green onions and garlic, and continue to cook for just a few more minutes. You're just looking to soften everything, not fully cook.
  • Add the rice, and then the soy sauce mixture to the pan, and combine everything well.
  • Cook the rice on medium without stirring, for a few minutes, this gets you that crispy bottom we all love. Just be careful it doesn't burn. Peek at the bottom and if it's not crisping, turn up the heat slightly.
  • Add the peas (straight from frozen if using frozen), toss, and continue to cook the rice for a few more minutes until the rice and peas are nice and hot. Taste and add more soy sauce if you need to. Personally I always add a few squirts of hot sauce!
  • Take the pan off the heat, and stir in the rice wine vinegar.
  • Serve with fried eggs, and top with the chopped herbs, if desired.

Cook's notes

Substitutions:

  • use brown rice for more nutrition
  • other cooked grains like quinoa, farro, barley, or wheat berries can be used
  • use carrots, bell peppers, regular onions, broccoli, cauliflower, whatever's in the fridge.  
  • I love to toss in a few handfuls of fresh greens at the end, just so they wilt down.  Use spinach, arugula, basil, etc.  For kale and cabbage, shred thinly and cook a little longer.
  • hot sauce?  Heck yeah!
Recipe lightly adapted from Bon Appetit.
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

Spring fried rice pin.

You Might Also Like

3 Comments

    Leave a Reply

    Please rate this recipe!




  • Reply
    LindaT
    May 5, 2022 at 8:15 am

    5 stars
    Outstanding recipe! Thank you for sharing it. It came out perfect and presented so well I consider it ‘company worthy’ and it would be ideal for brunch. The only thing I changed was not using the rice vinegar at the end, for some reason it didn’t seem like it would be my taste but I could be wrong.

  • Reply
    Carolyn
    March 27, 2022 at 3:56 pm

    5 stars
    Sue, if wanting to scramble the eggs into the fried rice, at what point of the recipe would you recommend adding the eggs?

  • Reply
    Michelle
    May 27, 2020 at 7:54 am

    5 stars
    Totally enjoyed this. Substituted fresh jalapeños for the peas since that’s what I had. Scrambled the eggs in the pan with the other ingredients to simplify clean-up. I never considered putting chives, mint, and hot sauce together. It was a taste explosion in the best way. Thanks!

Sharing is Caring

Help spread the word. You're awesome for doing it!

I'M SPILLING ALL MY SECRETS!

Get my tips, tricks & recipes for easy

foolproof baking

WANT TO BE A BETTER BAKER?

logo png