Green Spring Vegetable Fried Rice
Ingredients
1.5 cups of rice
Tip: if possible, day old rice is best as it’s slightly dried out and will crisp up, but otherwise try to make sure your rice is fully cooled
Half a red onion
5 cloves of garlic finely chopped
1 inch piece of garlic—peeled and chopped
Vegetables:
1/2 cup of asparagus chopped (roughly 1/4 of a bunch)
1/4 cup fava beans or snap peas or fresh/frozen peas
Half a bunch of finely chopped kale or a large handful of spinach
1 egg
1.5 tablespoons soy sauce or tamari
Optional: 1 tablespoon gochujang
Substitute: the main goal here is to add spice, if desired. While gochujang adds a lot of umami and depth of flavor, since it’s fermented, you could also use sambal, fresh chili, chili flakes, or hot sauce like sriracha
.5 tablespoon rice vinegar
1 lime
Herbs for toppings: basil, scallions, or cilantro (or combo)
~2 servings (1 if you’re very hungry)
Method
Dice the onion and chop garlic and ginger finely
Sauté onion until translucent then add ginger and garlic. Cook until softened and aromatic
If you are using fresh chili or chili flakes, add now and let them cook with base mixture
Add rice and mix everything together
Create hole in the middle of the rice and add one beaten egg or crack egg directly into middle of pan and stir very quickly in order to scramble
Mix cooked egg into rice
Add soy sauce or tamari, splash of rice vinegar, and gochujang, sambal, or sriracha
Note: all three of these ingredients (soy sauce, vinegar, and spicy component) should be adjusted to taste. Mix everything in, taste, and add more of anything you like
Mix in asparagus and fava beans or peas. Press rice down and leave undisturbed for a couple of minutes so the bottom can crisp up
Add kale or spinach and turn off heat
Finish with juice from 1/2 a lime and sesame oil
Garnish with herbs and serve with additional lime wedges
Optional additional toppings: fried egg, sesame seeds, pickled red onion
