Have leftover rice from dinner last night? Make this Asparagus Fried Rice with Jasmine rice, crushed garlic, sliced asparagus, and green onions for a perfect #BrunchWeek dish.
Disclosure: This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.
I made this Asparagus Fried Rice in the Filipino Sinangag-style with plenty of crushed garlic and paired it with sliced asparagus and green onions for a light, springtime breakfast. I didn’t have any available for this latest batch, but I love using thin and tender asparagus spears so the pieces don’t overpower the small grains of rice. Add a splash or two of soy sauce if desired, but I particularly enjoy the simplicity of purely garlic, salt, pepper, and toasted rice to help the flavors of the vegetables shine through.
This dish is best with day-old refrigerated Jasmine rice. Crumble the rice as you add it to the wok, then use a spoon or spatula to break up the larger pieces. The rice will separate more easily as it heats. Keep the pan hot and stir constantly to keep the rice from sticking to the bottom.
I served the Asparagus Fried Rice with Tapa (Filipino Dried Cured Beef) and an Eggland’s Best fried egg to make a favorite breakfast dish- Tapsilog (tap for tapa, si for sinangag, and log for itlog/egg). You can also pair the rice with longganisa to make Longsilog, tocino for Tocilog, sisig for Sisilog, or even spam for Spamsilog.
The green onions and asparagus in this Asparagus Fried Rice come from Cal-Organic Farms and Michigan Asparagus. Check out Monday’s Cà Phê Trứng (Vietnamese Egg Coffee) post for a great #BrunchWeek Giveaway with items from these brands and more!
Take a look at what the #BrunchWeek Bloggers are creating today!
BrunchWeek Egg Dishes:
California Club Omelet from The Barbee Housewife
Quick & Easy Cheesy Cheddar Asparagus Frittata from 4 Sons ‘R’ Us
Huevos Rancheros Cups from A Day in the Life on the Farm
Kuku Sabzi (Persian Herb Omelette) from Culinary Adventures with Camilla
BrunchWeek Breads, Grains, and Pastries:
Buttermilk Scones from Mildly Meandering
New York Style Garlic Knots from Girl Abroad
Miso Butter Toast from Brunch-n-Bites
Pecan Belgian Waffles with Strawberry Sauce from Family Around the Table
Savory French Toast with Asparagus from Forking Up
BrunchWeek Fruits, Vegetables and Sides:
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
Roasted Asparagus with Parmesan from Books n’ Cooks
Blueberry Raspberry Chocolate Bark from Caroline’s Cooking
Raspberry Chocolate Cheesecake from The Crumby Kitchen
Red Velvet Cake Macaron from A Kitchen Hoor’s Adventures
Succulent Vanilla Sugar Cookies from Love and Confections
Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.
Asparagus Fried Rice Recipe
Adapted from Panlasang Pinoy
Asparagus Fried Rice
- 2 tablespoons vegetable oil
- 6 cloves garlic peeled and crushed
- 3 green onions thinly sliced, I used Cal-Organic
- 1 bunch asparagus woody stem discarded and sliced into 3/4 inch pieces, I used Michigan Asparagus
- 4 cups day-old cooked Jasmine rice
- 1 teaspoon salt
- freshly ground black pepper to taste
In a large wok, drizzle oil over medium high heat. Add the garlic when starting to become hot, but not fully heated. Cook until golden, then add the green onions and asparagus. Cook, stirring often, until the asparagus is bright green and tender.
Crumble in the cooked jasmine rice, using a spoon to break up the larger pieces. Cook, stirring constantly, until heated through and thoroughly combined with the vegetables, about 5 minutes.
Season to taste with salt and pepper. Serve immediately.