Sesame Fried Rice With Spring Vegetables and Egg

Name: Sesame Fried Rice With Spring Vegetables and Egg
Ingredients: 3 tablespoons peanut oil or canola oil; 8 ounces asparagus (1/2 bunch), woody ends trimmed, cut on the bias into 1-inch pieces; 1 cup shredded carrots; 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 1/2 cups very cold cooked brown rice; 2 1/2 to 3 tablespoons low-sodium soy sauce; 1 tablespoon toasted sesame oil; 2 tablespoons toasted (white) sesame seeds; 4 large eggs; Salt (optional)

www.elliekrieger.com

This sesame fried rice bowl is brimming with colorful vegetables that are stir-fried with scallion, ginger, and garlic.

View full recipe on www.elliekrieger.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.elliekrieger.com.

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Ingredients

3 tablespoons peanut oil or canola oil
8 ounces asparagus (1/2 bunch), woody ends trimmed, cut on the bias into 1-inch pieces
1 cup shredded carrots
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 1/2 cups very cold cooked brown rice
2 1/2 to 3 tablespoons low-sodium soy sauce
1 tablespoon toasted sesame oil
2 tablespoons toasted (white) sesame seeds
4 large eggs
Salt (optional)