ASPARAGUS AND BACON FRIED RICE
You’ll need to cook 1 cup of rice for this recipe. Fried rice is best when the rice is a day or two old so you might need to do a little planning. I cook the rice then spread it on a small baking sheet and refrigerate it, uncovered, overnight. Jasmine rice is the nicest rice to use for this recipe both in flavor and texture. Before you start to cook, have all your ingredients prepped and ready. I also love this recipe with shrimp and have added a note below of when to cook the shrimp. Serves 4 as a main or 6 as a side.
Servings: 6
Calories: 204kcal
Equipment
- Wok or large skillet
Ingredients
- 3 large eggs
- 1 tablespoon peanut oil or canola oil
- 6 strips bacon, chopped
- ½ cup diced onion
- 2 garlic cloves, crushed
- 1 tablespoon finely grated ginger
- 8 oz asparagus spears trimmed of woody ends, sliced
- 1 cup corn kernels fresh, canned or frozen
- 2 cups cooked jasmine rice
- 3 tablespoons soy sauce
- 2 tablespoons dry sherry, optional
- 1 ½ teaspoons sugar
- 1 teaspoon sesame oil
- 1 teaspoon freshly ground pepper
- ½ cup thinly sliced green onion
- 2 tablespoons chopped cilantro coriander, plus sprigs for garnish, optional
Instructions
- Whisk eggs together in a small bowl until well combined. Heat a wok or large skillet over high heat and add the oil. When the oil begins to shimmer, add the egg mixture, turning to coat the bottom of the wok. Reduce the heat to medium. Cook for about 3 minutes until set. Fold the omelet over, loosing rolling it up. Transfer to a small cutting board and cut into ribbons; set aside.
- Add the bacon. Cook, over medium-high heat, stirring occasionally, for 5 minutes until browned and starting to crisp. Remove from the pan to a plate lined with paper towel. Drain and discard all but 1 tablespoon of fat from the wok.
- Heat the wok again with the tablespoon of oil over medium-high heat. Add the onion, garlic and ginger. Stir-fry for 3 minutes until onion is softened.
- Add asparagus and corn. Stir-fry for 2 minutes until the asparagus is bright green.
- Add the rice & stir-fry for about 2 minutes or until hot.
- Add the soy sauce, sherry, sugar, sesame oil and egg. Stir-fry until the rice is coated in soy sauce.
- Add green onion and cilantro; stir-fry to combine & serve immediately.
Notes
This is delicious served with stir-fried shrimp (prawns). Heat some oil in the wok after cooking the eggs and stir-fry about 120z (375g) peeled & deveined large, raw shrimp in about 1 to 2 teaspoons of oil until pink and just cooked; season with salt and pepper. Remove to the plate or board with the egg. Add the shrimp back to the wok with the egg.
Nutrition
Calories: 204kcal | Carbohydrates: 11g | Protein: 8g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 96mg | Sodium: 734mg | Potassium: 250mg | Fiber: 2g | Sugar: 4g | Vitamin A: 500IU | Vitamin C: 5mg | Calcium: 34mg | Iron: 2mg