From the kitchen of One Perfect Bite...I'm still working my way through an over-zealous purchase of asparagus. My family loves it, and at this time of year it floods markets at ridiculously low prices. I can't resist a bargain, so I usually end up with more of it than I need, and as a result I'm constantly on the look out for new ways in which to prepare it. This lovely recipe, from The Perfect Pantry, is not pretty to look at, but it is delicious and I know those of you who like fried-rice will love this version. It is substantial enough to be served as a light entree, but most of you will want to serve it as a side dish. It's packed with flavor and it's a terrific accompaniment to plain grilled chicken or pork. My only caution in making this, or any other fried rice for that matter, is to be sure and use day old or cold cooked rice. Freshly made rice turns gummy an makes a decidedly unpleasant stir-fry. You have to be careful with a dish like this. Everyone knows what it should taste like and they can be unforgiving if you stray too far off base. While the ingredients used here are different, they make a wonderfully flavorful dish that is interesting and will appeal to all but the most timid palates. Here is how the rice is made.
Asparagus and Mushroom Fried-Rice...from the kitchen of One Perfect Bite courtesy of the Perfect Pantry
2 teaspoons peanut or canola oil
1 egg, lightly scrambled
2 cups (or more) chopped asparagus spears, cut into 1/2-inch length
1 small onion, cut in half and sliced into half-moons
8 oz- fresh sliced mushrooms (cremini or white button)
4 cups day old cooked rice
1 teaspoon sesame oil
2 teaspoons oyster-flavor sauce
3 teaspoons reduced-sodium soy sauce
1) Heat a wok or deep frying pan over high heat. Add oil and pour in egg. Let it sit for 10 seconds, then stir-fry to break up the egg into large chunks. Remove to a dish. Add asparagus and onion, and stir-fry for 1 minute. Then, add mushrooms and stir-fry for 2-3 minutes, until onion is translucent and mushrooms have give off some of their liquid. Return egg to pan.
2) Stir rice into vegetable mixture. Cook for 2 minutes, stirring constantly. Pour in sesame oil, oyster sauce and soy sauce. Toss to combine. Serve hot. Yield: 4 servings.
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