Spring Fried Rice with Asparagus and Peas
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 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
Description
This recipe starts with making a sauce of soy sauce, sugar, and fresh grated ginger to season the dish. Asparagus is sautéed briefly in oil until bright green and just tender, then green onions and minced garlic are added for aroma and flavor. The cooked rice is mixed into the pan along with the sauce, and cooked undisturbed for minutes to develop a slightly crisp bottom layer. Frozen or fresh peas are folded in near the end, heating through without losing freshness.
The fried rice balances soft rice, crisp and tender vegetables, and pungent aromatics enhanced by grated ginger's warmth. Adding a splash of rice wine vinegar at the end brightens the flavors. Optional fried eggs and fresh herbs like chives and mint can be added to complement the dish with richness and freshness.
This dish serves well as a quick lunch or dinner, or alongside proteins. It adapts well to ingredients on hand, inviting substitutions or additions such as different vegetables or grains. Hot sauce can be added for those desiring heat.
If using brown rice or other grains, cooking times and texture may vary. Including shredded greens near the end offers added nutrition and color. The recipe encourages using leftover cooked rice for best results.
Ingredients
- 2 Tbsp soy sauce plus more to taste
- 2 tsp granulated sugar
- 1 1/2 ginger inch piece, peeled and grated
- 1-2 Tbsp cooking oil for sautéing
- 1 asparagus bunch, trimmed and sliced into bite sized pieces
- 3 garlic cloves, minced
- 1 scallions bunch, sliced
- 4 cups white rice leftover, cooked, or your grain of choice
- 1 peas heaping cup, fresh or frozen
- 2 Tbsp rice wine vinegar
For serving
- egg fried, 1-2 per person, if desired
- 1 chives handful, finely chopped, fresh
- 1 mint handful, fresh 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
- Leftover cooked rice works best; fresh hot rice tends to be too soft for frying.
- Substitute brown rice or other cooked grains like quinoa or farro for variation.
- Add any vegetables on hand such as carrots, peppers, or leafy greens for added color and nutrients.
- Include shredded kale or cabbage if using; cook longer for these tougher greens.
- Top with fried eggs and fresh herbs like chives or mint to enrich flavor and texture.
- Hot sauce can be added to taste for a spicy kick.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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