A recipe for Asparagus Fried Rice! Leftover Jasmine rice is tossed with garlic, asparagus, and green onions for a quick and easy meal.
Brunch Week
Welcome to #BrunchWeek 2018! This year is even bigger and better than ever.
We have so many delicious recipes for you to enjoy throughout the week including cocktails, appetizers, pastries, tarts, main courses, and plenty of desserts.
I am joining the event today with a recipe for Asparagus Fried Rice.
A Few More of My Brunch Week Recipes:
Asparagus Fried Rice
This Asparagus Fried Rice is a wonderful addition to a springtime breakfast or brunch with a combination of Jasmine rice, asparagus, garlic, green onion, and ham. It also is the perfect way to use up leftovers and everything comes together in about 20 minutes.
Sliced asparagus, green onions, and ham are stir-fried briefly in butter before tossing with the rice and seasonings.
To finish, the rice is optionally topped with a fried egg and served immediately with a sprinkling of sesame seeds and black pepper.
A Few Asparagus Fried Rice Tips
Have all the ingredients chopped and ready before starting. Once the heat has been turned on, the steps go by quickly.
This recipe is perfect for using leftover, cold rice. Refrigerating will help dry out the rice, making it easier to crumble and separate. I generally use Jasmine rice for the base, but occasionally swap for Japanese short-grain rice or other varieties I have on hand.
Warm, freshly prepared rice will have too much moisture and is more likely to stick together. For best results, bring the cold rice to room temperature 15-30 minutes before adding to the pan.
I personally like to use thin asparagus spears for this recipe so it blends more evenly with the rice and other ingredients. If using thicker asparagus, cut into smaller slices. Adjust the amount of asparagus more or less as desired.
I tossed in some diced ham, but bacon pieces, chashu (char siu), or even shrimp would be delicious. If avoiding meat, simply omit.
Make sure the pan is thoroughly heated before adding the rice. Otherwise, it may stick and form a layer to the bottom and sides.
The amount of ingredients in this recipe is enough for 2 servings or a little more as a part of a larger meal. If doubling, cook the rice in batches to avoid overcrowding the pan. You need enough room to easily toss and heat the ingredients quickly.
Serving Ideas
I personally like to top the Asparagus Fried Rice with a fried egg along with a sprinkled of toasted sesame seeds and black pepper.
If you don’t want to fry the eggs in a separate pan, you could also add a couple of beaten eggs to the rice towards the end of cooking.
For the presentation, I pressed the prepared rice into a bowl (pack it in well), covered with a larger plate, and flipped to create the dome shape before topping with the egg.
Sometimes, I like to serve the rice and fried egg with Tapa (Filipino Dried Cured Beef) to make a version of another favorite breakfast dish- Tapsilog (tap for tapa, si for sinangag, and log for itlog/egg). When doing this, I usually omit the ham from the fried rice.
You can also pair the rice with longganisa or Longganisang Hubad to make Longsilog, tocino for Tocilog, sisig for Sisilog, or even spam for Spamsilog.
Check out what everyone else made:
- Carrot Grapefruit Smoothie from Rants From My Crazy Kitchen
- Hazelnut Coffee Syrup from The Redhead Baker
- Huevos Rancheros Cups from A Day in the Life on the Farm
- Kuku Sabzi (Persian Herb Omelette) from Culinary Adventures with Camilla
- Breakfast Macaroni and Cheese from Strawberry Blondie Kitchen
- Asparagus Fried Rice from Tara’s Multicultural Table
- Asparagus Bacon Rollups from For the Love of Food
- Creamy Baked Cheesy Asparagus from Daily Dish Recipes
- Blueberry Raspberry Chocolate Bark from Caroline’s Cooking
- Succulent Vanilla Sugar Cookies from Love and Confections
This recipe was originally posted in May 2018 and updated in March 2025.
Asparagus Fried Rice Recipe
Asparagus Fried Rice
Ingredients
- 2 tablespoons (30 grams) unsalted butter
- 8 thin asparagus spears woody stem discarded and sliced into 1/2 inch (1.25 centimeter) pieces
- 3 ounces (85 grams) diced ham
- 2 green onions thinly sliced, white and green parts divided
- 2 cloves garlic peeled and minced
- 1 tablespoon (15 milliliters) sesame oil
- 3 cups (450 grams) cooked Jasmine rice refrigerated overnight
- 1/2 tablespoon (7 milliliters) soy sauce
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 fried eggs for topping, optional
- toasted sesame seeds for topping
Instructions
- In a large wok, melt the butter over medium heat.
- Once melted, add the asparagus, ham, and white/light green parts of the green onion.
- Cook, stirring often, until the asparagus slices are vibrant green in color and tender.
- Stir in the garlic and continue to cook until fragrant, 30 seconds to 1 minute.
- Drizzle in the sesame oil and increase heat to medium high.
- Crumble in the cooked jasmine rice, using a spoon to break up the larger pieces.
- Once the grains have separated and are evenly tossed with the ingredients, add the soy sauce, salt, black pepper, and green slices of the green onion.
- Continue to toss until the rice is heated through. Season to taste.
- Serve immediately, if desired with fried eggs, a sprinkle of sesame seeds and additional black pepper.
Liz @ Books n' Cooks
I’m pretty excited about this recipe – I never would have thought to make it, but now it’s going to become one of our go-to side dishes!
Wendy
I often make extra, when steaming rice, just so I have it for fried rice later in the week. Love that you added asparagus to this version.
Christie
I had Korean friends who made something similar for breakfast. So delicious!