1bunch asparagus, trimmed and sliced into bite sized pieces
3cloves garlic, minced
1bunch scallions, sliced
4cupsleftover cooked white rice (or your grain of choice)
1heaping cup peas, fresh or frozen
2Tbsprice wine vinegar
fried eggs (1-2 per person), if desired
1handful fresh chives, finely chopped
1handful fresh mint leaves, finely chopped
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.
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.