Spring Fried Rice with Asparagus and Peas
Fried Rice with Asparagus and Peas- a fast and delicious weeknight meal that lets spring flavors shine!
Servings: 4 servings
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.
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.
Nutrition
Calories: 280 kcal · Carbohydrates: 53 g · Protein: 8 g · Fat: 4 g · Saturated Fat: 0.4 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 2 g · Trans Fat: 0.01 g · Sodium: 508 mg · Potassium: 332 mg · Fiber: 3 g · Sugar: 5 g · Vitamin A: 889 IU · Vitamin C: 8 mg · Calcium: 52 mg · Iron: 3 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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