Crispy Rice with Asparagus, Peas, and Mushrooms | Connecticut Public

Ingredients

• 4 tablespoons extra-virgin olive oil
• 1 cup sliced cremini mushrooms
• 1 cup cooked rice ((I use brown rice))
• 1/2 cup fresh or frozen peas
• 1/2 cup thinly sliced asparagus
• 1 teaspoon ground coriander
• Kosher salt and freshly ground black pepper
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 2 large eggs