Fried rice is a great vehicle for leftover rice, vegetables and/or meat. I make a big pot of rice in the morning, (well, I have my rice cooker do the work…) refrigerate it, then in the evening I have nice and cold jasmine rice for stir frying. Feel free to use any type of leftover rice, but I prefer jasmine for fried rice. Once you have the ingredients prepped and ready to go, it only takes a few minutes to make. I realize a wok might not be something most people have in their kitchens, but they really do provide that nice charred sear. My mom got me this awesome electric wok for my birthday and I’m in love. I’ve been a noodles and stir fry maniac lately. A nonstick frying pan will work in stead of a wok. This recipe is great for vegetarian and gluten-free eaters. To make it vegan, just omit the eggs.
slightly adapted from: The Gluten-Free Asian Kitchen
2 tablespoons plus 1 teaspoon vegetable oil, divided
2 eggs, beaten with a pinch of salt
1 tablespoon grated fresh ginger
4 green onions, white and green parts, thinly sliced
1 jalapeno, seeded and chopped (or seeds left in for more heat)
1 carrot, peeled and finely diced
½ pound asparagus, ends trimmed, spears cut diagonally into ¾” slices
¼ pound snow peas, cut diagonally into ¾” slices (about 1 cup)
3 cups cooked and chilled jasmine rice (I used about 3 ½ cups)
3 tablespoons tamari* or soy sauce
1 teaspoon toasted sesame oil
In a large wok or nonstick frying pan, heat 1 teaspoon of the vegetable oil over medium-high heat. Add the eggs and cook, stirring occasionally, until scrambled, about 1 minute. Transfer the eggs to a bowl.
Heat 1 tablespoon of the vegetable oil over high heat. Add the ginger, green onions, and jalapeno and cook, stirring, until fragrant, about 30 seconds. Add the carrot, asparagus, and snow peas and cook, stirring occasionally, until lightly charred, about 2 minutes.
Add the remaining 1 tablespoon vegetable oil to the pan. Add the rice and eggs to the wok and cook, stirring occasionally, until heated through, about 3 minutes.
Add the soy sauce and sesame oil and mix well to combine. Serve hot or at room temperature.
*Tamari is a darker, richer soy sauce from fermented soybeans. Just make sure to find a gluten-free one as some tamari is made with wheat. (Traditional soy sauce is brewed from a combination of soybeans and wheat.) I’m not on a gluten-free diet per se, but I do prefer to use tamari. I like San J Gluten-Free Tamari. Eden, Koyo, Mitoku, Oshawa, and Tree of Life are some other brands.