Asparagus fried rice is a seasonal vegetarian recipe that makes a light, delicious dinner for a spring evening! It comes together quickly, using fresh asparagus, frozen peas, leftover rice, and other simple ingredients.
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Fried rice is such a good meal to turn to on busy weeknights! I used to make it all the time when I was in grad school and I’m not sure why I ever stopped making it on the reg.
But I fixed that little blip in judgement with today’s recipe: asparagus fried rice! This dish is super easy to make, especially if you have leftover rice on hand or use a quick-cooking rice. I’ve said it a million times before in other posts, but I love the frozen, microwaveable packets of brown and Jasmine rice from Trader Joe’s. They are mealtime MVPs.
Besides being easy, this vegetarian dinner offers a lot of veggies (asparagus AND peas AND green onions) and flavor from garlic, ginger, and soy sauce. Plus, the scrambled eggs contribute protein. It’s a complete meal all in one skillet!
How to Make Asparagus Fried Rice
For the full recipe card, scroll down to the bottom of the post. Here’s a preview of the steps, followed by my expert tips!
- Prep ingredients. Slice asparagus and green onions. Mince the garlic and ginger. Gather the other ingredients.
- Sautee the onions, followed by the ginger and garlic, and then the asparagus and peas.
- Add the rice and cook for a few minutes. Stir in the soy sauce.
- Create a well in the stir fry and pour the beaten eggs into it. Let the eggs set on the bottom then scramble them into the rest of the stir fry.
Expert Tips
- Use leftover rice to make this meal in under 30 minutes. You can use brown or white rice. If you don’t have leftover rice, cook a batch according to package instructions. Quick-cooking rice or microwaveable packets (like the frozen kind from Trader Joe’s) can save you time.
- To make asparagus fried rice vegan, omit the eggs. You can add edamame or tofu for an additional punch of plant protein and/or top the fried rice with seeds or nuts.
- Leftover asparagus fried rice will last a few days in the fridge in an airtight container. Reheat in the microwave or in a skillet until warmed through.
- Use a large skillet instead of over-crowding a small one. This will help the veggies cook more evenly, prevent over-crowding, and/or stop the scrambled eggs from possibly making the dish a little soggy.
- Wondering how to cut asparagus for stir fry? Check out my tutorial on How to Cut Asparagus.
Similar Recipes
Do you love the flavors in this recipe? Check out the Spring Pea Orzo Fried Rice for something similar! You may also like the Vegan Bok Choy Stir Fry with Mango, Baby Portobello Mushroom Stir Fry, and Roasted Sesame Asparagus.
I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.
📖 Recipe
Asparagus Fried Rice
Equipment
- large skillet
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 tablespoon sesame oil
- 4 scallions - sliced
- 4 cloves garlic - minced
- 2 tablespoons chopped fresh ginger
- 1 pound asparagus - sliced into ½-inch pieces
- 2 cups frozen peas
- 2 cups cooked brown rice - can sub white rice
- 2 tablespoons soy sauce - sub with gluten free option if needed
- 4 eggs - beaten
- Sesame seeds - for garnish
Instructions
- Warm the olive and sesame oils in a large skillet over medium heat. Add the scallions and cook for 2 to 3 minutes until softened. Stir in the garlic and ginger and cook for another minute until fragrant. Add the asparagus to the pan and cook for a couple minutes. You don't want it to get too soft and end up mushy.
- Stir in the frozen peas and cooked rice. Let the rice cook mostly untouched for 5 to 7 minutes, stirring once or twice, so that it gets a little crispy. In the meantime, beat the eggs in a bowl or measuring cup.
- Add the soy sauce to the pan and stir well.
- Create a well in the skillet and pour the eggs into it. Let them sit untouched for 30 to 60 seconds until the bottom sets. Then scramble them into the rest of the stir fry. Cook for another minute or so until the eggs are cooked through.
- Remove from heat, serve, and garnish with sesame seeds if desired. Enjoy!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- To make vegan, omit eggs. Add tofu or edamame for more protein.
- Store leftovers in an airtight container in the fridge for a few days. Reheat in the microwave or in a skillet until warmed through.
Nutrition
Enjoy your meal! – Lizzie
Tia Turner
I made this vegan by omitting the eggs and it turned out delicious! Thank you for the recipe!
Lizzie Streit, MS, RDN
Hi Tia, I’m thrilled to hear it worked well without the eggs. Thanks for sharing your feedback!
Karey
Lots of substitutes available to this solid rice base; great starter!
b
Excellent! Served it with Korean shrimp and wontons.
Lizzie Streit, MS, RDN
That’s great! I’m so glad the recipe turned out well for you! Sounds like a delicious meal.