Asparagus Rice with Eggs, Mushrooms and Vegetables

The abundance of asparagus in the spring here in America motivated me to cook Asparagus Rice with Eggs and Vegetables. Simply have fresh asparagus and assorted vegetables ready. Boil the eggs and have on hand day-old, refrigerated cooked rice. Put them together and you have a crowd-pleaser. This was inspired by the original recipe “Spring Fried Rice with Asparagus and Cilantro” from the “Farm to Table Asian Secrets” Vegetarian Cookbook by Patricia Tanumihardja (Tuttle Publishing). Serves 2 to 4.

Cook Time13

Total Time13

Course: Dinner, Lunch

Cuisine: American, Asian

Keyword: Asparagus Rice with Vegetables

Servings: people

Calories: 443kcal

Author: Asian in America - Elizabeth Ann Quirino

Ingredients

4 whole large eggs
2 Tablespoons vegetable oil
2 cloves garlic minced
1 whole large onion chopped
1 Tablespoon patis (fish sauce)
12 oz. (340 g.) fresh asparagus ., cut on the diagonal in 1-inch pieces, stems and tips separated
2 cups sliced green beans cut into 1/2-inch pieces
1 cup button or Chinese straw mushrooms fresh or canned, drained
3 to 4 cups cooked white rice, at least a day old, refrigerated
1 Tablespoon soy sauce
1 pinch salt
1 teaspoon ground black pepper
3 to 4 Tablespoons grated fresh carrots
1 stalk scallions chopped, for garnish

Instructions

Pre-cook the hard-boiled eggs. Over medium high heat, in a deep, small stockpot, boil water. When the water is bubbling, add the eggs. Cook the eggs for 7 minutes in the boiling water. Then remove the eggs and place in a bowl filled with ice-cold water. The cold water stops the cooking and enables you to peel the eggs easier. When eggs have cooled, peel and set aside.
Using a wok or large-sized skillet over medium high heat, add the vegetable oil. Saute the garlic and onions for one minute. Pour the patis or fish sauce and stir.
Add the cut-up asparagus stems and tips to the skillet. Cook for about 4 minutes till soft.
Add the green beans and mushrooms. Cook 1 to 2 minutes more. Then add the cooked rice. Sprinkle the soy sauce and mix ingredients well. Season with salt and black pepper powder.
Arrange the rice with asparagus and green beans in individual bowls. Pile some more of the vegetables on top including the grated carrots. Place egg slices and scallions as garnish. Serve warm.
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Nutrition