Asparagus Fried Rice
A recipe for Asparagus Fried Rice! Leftover Jasmine rice is tossed with garlic, asparagus, and green onions for a quick and easy meal.
Servings 2 Servings
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.