Asparagus Fried Rice

 Asparagus Fried Rice

Prep: 20 Minutes

Cook: 20 Minutes     Serves: 4

Ingredients

6 stks Asparagus (julienned)

1 Onion (cut lengthwise )

1 Carrot (julienned)

1 cup   Cabbage (shredded)

1 Mixed bell peppers (cut lengthwise)

1 Green chili (finely chopped)

2 clove Garlic (finely minced)

1 inch Ginger (finely minced)

1 tsp Soy sauce (dark or 2 tsp light soy sauce)

1 tsp Salt (or to taste)

1 tsp Black pepper powder

¼ cup Spring/green onions (finely chopped)

4 tsp Oil

4 cup Cooked basmati rice.

1 pinch Sugar

Preparation

Two cups of raw rice yields roughly 5 to 5 1/2 cups of cooked rice. You can either cook them in your rice cooker or stove top with half the salt and cool it completely before making this dish. A day old refrigerated rice always suits well for any fried rice. 

Wash the asparagus and trim the thick stalks at the bottom. 

Cut them into thin strips, mince the green chili, ginger and garlic, shred the cabbage, chop the green onion, slice the onions and peppers into thin strips as shown.

Heat a wok keeping the temperature on medium high and keep it running on the same setting throughout the process. 

Heat up the oil, add all the veggies excluding spring/green onions. 

Add sugar, dash of pepper and salt. 

Stir-fry for few minutes or until the veggies look slightly wilted but firm. (less than 2 minutes to cook the veggies) 

Add the cooked rice, remaining salt and pepper and soy sauce. 

Stir-fry until its well incorporated. 

Garnish with chopped spring onions and serve hot with choice of sauce.