Asparagus & Shiitake Fried Rice

This veggie-rich fried rice gets its flavor from Yondu & ginger.
  • 25 min

    Total time

  • Medium

    Level

  • 4 servings

    Yields

  • Seasonality

    Spring

  • 3 tablespoons vegetable oil, divided
  • 2 cups sliced shiitake mushroom
  • 1 cup chopped asparagus
  • 3 scallions, cut 2-inch long
  • 3 eggs, whisked
  • 3 cups cooked jasmine rice (day old if possible)
  • Sauce:

  • 2-1/2 tablespoons Yondu
  • 2 tablespoons rice wine vinegar
  • ½ tablespoon minced ginger
  • ½ tablespoon minced garlic

Method

    1. Heat 2 tablespoons of the oil in a 10-inch cast iron skillet over high heat, sauté mushrooms, scallions and asparagus until golden, 5 minutes. Remove to a plate; set aside.
    2. In the same skillet, add remaining 1 tablespoon of oil. Add eggs; scramble until medium firm. Add rice; toss well. Press down to get your rice crispy and golden brown on all sides, about 3-4 minutes.
    3. Meanwhile, prepared dressing. Add to rice with reserved vegetables; toss well.

    Notes/tips:
    Serve with cilantro leaves and hot chili oil.

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