Skip to main content
Skip to store items
Skip to main navigation

Fried Rice with Snow Peas and Asparagus

Yield
Servings
Prep time
30 mins
Courses
Entrée | Side dishes
Special Diets
Vegetarian
Food Allergies
Dairy-free
Source

Description

This is the most delicious way to use leftover rice - and leftover rice is really the way to go when making fried rice. Having it a little old and slightly dried-out is the surprising secret to making it perfectly.

Ingredients

4 eggs (beaten)
  salt
  white pepper (ground)
3 Tcanola oil (divided)
1 bnasparagus (tough ends trimmed, cut into 1/2" pieces)
2 csnow peas (trimmed, cut into 1/2" pieces)
4 cbrown rice (4 cups cooked - leftover is best for this recipe)
3 scallions (sliced diagonally)
1 tsoy sauce

Instructions

Heat a tablespoon of the oil in a wok or large, heavy pan over high heat. Pour in the eggs, sprinkle with salt and pepper, and gently stir once or twice with a wooden spoon. When the eggs are just cooked through, transfer them to a bowl. Pour a tablespoon of oil into the pan and add the asparagus and snow peas. Sprinkle with salt and a tablespoon of water. Cook, stirring occasionally, over high heat for 3-4 minutes, until the vegetables are crisp-tender and bright green. Transfer to the bowl with the eggs. Heat the last tablespoon of oil in the pan and add the rice and the soy sauce. Stir to break up the clumps and cook to heat through. Cook without stirring for a minute or two to allow the rice to lightly brown. Return the scrambled eggs, snow peas, and asparagus to the pan. Fold together the ingredients until combined. Heat through and adjust the seasoning if needed. Sprinkle with scallions and serve piping hot.