There is always some leftover rice in my refrigerator and this is the perfect way to turn leftover rice into a feast. I love eating rice at any time of the day. This fried rice can be served at any time of the day. The combination of the asparagus, Jasmine rice and soy sauce make this one of the favourite fast food dishes in my home. I sometimes serve this for brunch and add fried bacon for a meaty option.
62,5ml sunflower oil
125g baby asparagus spears
4 cups cooked Spekko Royal Umbrella Jasmine Rice
10ml crushed garlic
250ml frozen peas
25ml dark soy sauce
12,5ml light soy sauce
Salt to season
Fresh basil and coriander to garnish
Snap asparagus spears from the stalks. Blanch the spears in salted boiling water. They should be tender but still firm. Blanch the spears in boiling water for a minute. Plunge the stalks and spears into ice water to prevent over cooking. Drain in a strainer. Heat 12,5ml sunflower oil in a wok. Pour lightly beaten egg into the wok and scramble. Once the eggs are cooked remove from the wok. Heat the remaining oil and sauté garlic until pale golden brown. Add blanched asparagus and frozen peas and stir fry for a minute. Pour in dark and light soy sauce and drop in the cooked rice. Stir the asparagus and peas into the rice and add the fried egg. Season with salt and sugar. Garnish with fresh basil and coriander.