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.
|white pepper (ground)|
|3 T||canola oil (divided)|
|1 bn||asparagus (tough ends trimmed, cut into 1/2" pieces)|
|2 c||snow peas (trimmed, cut into 1/2" pieces)|
|4 c||brown rice (4 cups cooked - leftover is best for this recipe)|
|3||scallions (sliced diagonally)|
|1 t||soy sauce|
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.