Description
A quick and delightful dish featuring fresh ginger, vibrant asparagus, and perfectly cooked rice, making it a perfect weeknight dinner.
Ingredients
Scale
- 4 cups Cooled leftover white rice
- 1 tablespoon Peanut or vegetable oil
- 1 tablespoon Minced or grated ginger
- 2 stalks Scallions
- 3 tablespoons Soy sauce
- 1 bunch Asparagus
- to taste Salt
- to taste Freshly ground pepper
Instructions
- Heat the oil in a large pan or wok over medium-high heat. Once the oil is hot, add the minced ginger and stir-fry for about 30 seconds until fragrant.
- Add the scallions and asparagus, and stir-fry for about 3-4 minutes until the asparagus is tender yet still crisp.
- Next, add the cooled rice to the pan, breaking it up gently with your spatula to prevent clumping. Stir everything together until the rice is heated through.
- Pour in the soy sauce, and season with salt and freshly ground pepper to taste, mixing well to ensure an even distribution of flavor.
- Serve immediately, garnished with additional scallions or sesame seeds if desired.
Notes
Use cold, day-old rice for best results. Adjust ginger and seasoning to taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 2g
- Sodium: 900mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg