Spring Fried Rice with Asparagus and Peas
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
280 kcal
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Course
Main Course
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Cuisine
American
Spring Fried Rice with Asparagus and Peas
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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!
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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
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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
- Recipe lightly adapted from Bon Appetit.
- 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!
Nutrition Information
Show Details
Calories
280kcal
(14%)
Carbohydrates
53g
(18%)
Protein
8g
(16%)
Fat
4g
(6%)
Saturated Fat
0.4g
(2%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.01g
Sodium
508mg
(21%)
Potassium
332mg
(9%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
889IU
(18%)
Vitamin C
8mg
(9%)
Calcium
52mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 280 kcal
% Daily Value*
| Calories | 280kcal | 14% |
| Carbohydrates | 53g | 18% |
| Protein | 8g | 16% |
| Fat | 4g | 6% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Sodium | 508mg | 21% |
| Potassium | 332mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 889IU | 18% |
| Vitamin C | 8mg | 9% |
| Calcium | 52mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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