Asparagus Fried Rice

Make this quick vegetarian stir fry recipe for dinner during the spring!

Course Dinner, Main Course

Cuisine American, Asian

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 441kcal

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)!

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.