Fried Rice with Asparagus

Rinsing and soaking the rice ensures perfectly cooked grains. If you have leftover cooked long-grain white rice, you can use it here; you'll need four cups.

Slideshow: Delicious, Quick Side Dishes

  • Servings: 4

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Ingredients

  • 1 1/2 cups extra-long-grain rice
  • 1 large egg
  • 1 large egg white
  • 1 tablespoon peanut oil
  • 1/4 cup chicken stock or canned low-sodium broth
  • 2 tablespoons oyster sauce
  • 1 1/2 teaspoons light soy sauce
  • 2 teaspoons white wine
  • 1 teaspoon sugar
  • 1/2 teaspoon Asian sesame oil
  • Freshly ground white pepper
  • 1 1/2 teaspoons minced garlic
  • 12 asparagus spears, trimmed and cut into 1/2 -inch pieces
  • 6 canned water chestnuts—rinsed, drained and cut into 1/4 -inch dice
  • 3 scallions, thinly sliced
  • 3 tablespoons minced fresh cilantro

How to make this recipe

  1. In a saucepan, rinse the rice with water, rubbing the grains between your palms. Drain and rinse the rice 2 more times. Drain and return the rice to the saucepan. Add 1 1/2 cups of water and let stand for 1 hour.
  2. Bring the rice to a boil over high heat. Stir, then cook until most of the water has evaporated, about 5 minutes. Reduce the heat to low and stir again. Cover and simmer for 7 minutes. Remove from the heat, fluff the rice with a fork and let stand, covered, until tender, about 20 minutes. Fluff the rice to separate the grains, transfer to a plate and let cool completely.
  3. In a small bowl, beat the egg with the egg white and mix in 1 teaspoon of the peanut oil. Heat a wok over moderately high heat for 20 seconds. Add the eggs and scramble until cooked through. Transfer to a work surface and coarsely chop them.
  4. In a bowl, combine half of the chicken stock with the oyster sauce, soy sauce, wine, sugar, sesame oil and pepper. Set the wok over high heat for 30 seconds. Add the remaining 2 teaspoons peanut oil and swirl to coat the wok. Add the garlic and stir-fry until fragrant, about 30 seconds. Add the asparagus and stir-fry for 1 minute. Add the water chestnuts and the remaining chicken stock and stir-fry for 2 minutes. Add the rice and stir to separate the grains. Add the eggs and toss to combine. Stir in the oyster sauce mixture and stir-fry for 2 more minutes. Stir in the scallions and cilantro and serve.

Make Ahead

The rice can be refrigerated for up to 2 days.

Notes

One Serving Calories 369 kcal, Protein 11 gm, Carbohydrate 67 gm, Cholesterol 53 mg, Total Fat 5.8 gm, Saturated Fat 1.2 gm.

Contributed By Published April 1996





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