Servings per Recipe
4.00
Serving Size
1 Cup
Nutrition Facts
Calories
: 256
Fat
: 8
g
Sodium
: 180
mg
Total Carbohydrates
: 40
g
Dietary Fiber
: 5
g
Protein
: 6
g
Ingredients
3 cups cooked brown rice (can use leftover rice)
2 Tablespoons canola or peanut oil
1 Tablespoon grated fresh ginger or use ¼ teaspoon ground ginger
2 green onions, finely chopped
1 pound fresh asparagus cut into 1 ½-inch lengths
1 Tablespoon reduced sodium soy sauce
Salt and black pepper to taste
Preparation
Wash hands with soap and water.
Cook rice ahead of time following label directions or if using leftover rice, take some time to break up the rice into smaller clumps.
Heat a wok or large skillet over medium heat until a bead of water sizzles and evaporates on contact with the wok or skillet.
Add 1 Tablespoon of the oil and swirl to coat the base of the wok or skillet. Add the ginger and scallions and cook for about 30 seconds, just until you notice the aroma of the ingredients.
Add the asparagus and stir-fry for about 3 minutes until tender crisp. Do not overcook.
Add the remaining 1 Tablespoon of oil to the pan. Toss in the rice and break up any clumps of rice with a spatula. Continue to stir-fry until the rice starts to turn golden brown, about 2 minutes.
Add the soy sauce and stir until well mixed into the rice. Season to taste with salt and pepper.
Serve in one large bowl or separate into individual bowls.
Refrigerate leftovers within 2 hours.
Note
Recipe from Oldways, www.oldwayspt.org. Original recipe can be found at this link for Asparagus and Ginger Fried Rice.