Fried Rice with Eggs
1/2 C. sliced carrots
8 to 12 spears asparagus, trimmed, cut into ½-inch diagonal slices
4 large eggs
1 1/2 t. salt, divided
3 T. oil
1 T. minced fresh ginger
1 T. minced garlic
3 C. (about) cooked long grain white rice, cold or at room temperature (from 1 C. raw rice)
3 C. (about) cooked long grain brown rice, cold or at room temperature (from 1 C. raw rice)
1 C. thawed cooked frozen baby shrimp
Leftover cooked shredded chicken or leftover cooked sliced pork roast, optional
1 C. tiny red radishes, trimmed and washed (halved if large)
1 C. frozen baby peas, thawed
2 C. packed baby spinach leaves, rinsed and spin-dried
3 T. soy sauce or to taste
2 t. toasted sesame oil or to taste
Freshly ground black pepper
1/2 C. thinly sliced green onions, white and green parts
Chopped fresh cilantro leaves, optional for garnish
Place steam basket over 1 inch boiling water. Add carrots. Cover and steam 2 minutes. Add asparagus. Cover and steam 2 minutes more. Transfer vegetables to plate and set aside.
Whisk eggs and 1/2 teaspoon salt in bowl. Heat 12-inch nonstick skillet or wok over medium heat until hot enough to evaporate drop of water upon contact. Add 1 tablespoon oil and tilt skillet to coat evenly. When oil is very hot, add eggs all at once. Push them to center with spatula as edges set, about 3 minutes. Transfer to plate and break eggs up into 1/2 inch pieces. Reserve.
Wipe out wok or skillet and reheat. Add remaining 2 tablespoons oil, ginger and garlic and stir-fry until sizzling, about 5 seconds. Add rice and stir-fry until rice is heated through, about 3 minutes.
Add asparagus, carrots, shrimp, chicken or pork if using, radishes and peas; stir-fry until heated through, about 3 minutes. Add cooked eggs and spinach, and stir-fry until spinach is wilted and ingredients are blended. Add soy sauce, sesame oil, the remaining 1 teaspoon salt and pepper to taste. Garnish with green onions and cilantro leaves. Serve at once.
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