Sesame Fried Rice with Spring Vegetables & Egg

Serves 4


3 tablespoons peanut oil or canola oil

8 ounces asparagus (½ bunch), woody ends trimmed, cut on the bias into 1-inch pieces

1 cup shredded carrot

1 cup peas, fresh or frozen (not defrosted)

4 scallions, thinly sliced, the dark-green part also thinly sliced and reserved for garnish

1 tablespoon peeled, freshly grated ginger root

2 large cloves garlic, minced

Pinch crushed red pepper flakes

3 ½ cups very cold cooked brown rice

2 ½ -3 tablespoons low-sodium soy sauce

1 tablespoon toasted sesame oil

2 tablespoons toasted (white) sesame seeds

4 large eggs

Salt (optional)


Heat 2 tablespoons of the oil in a very large nonstick skillet or well-seasoned wok over medium-high heat. Once the oil shimmers, add the asparagus and cook for 2 minutes, stirring frequently, until they begin to soften.

Add the carrots and peas; cook for 1 minute, then add the scallion, ginger, garlic and crushed red pepper flakes. Cook for 30 seconds, stirring, then add the rice; cook, stirring, until heated through, 3 to 5 minutes.

Stir in the soy sauce, toasted sesame oil and sesame seeds. Reduce the heat to low to keep warm as you cook the eggs.

Heat the remaining tablespoon of oil in a large nonstick skillet over medium heat. Crack the eggs into the skillet; fry just until the whites are cooked but the yolks are still runny.

To serve, spoon the fried rice and vegetables into individual bowls. Place an egg on top of each portion. Garnish with scallion greens and season lightly with salt, if desired.