Asparagus fried rice

I was looking for a fried rice recipe and came across this very unusual version. Of course, I had to try it. I must admit that I quite enjoyed the dish.

The dish is quite simple to make and it is cooked in the traditional hot wok style. The fried rice is wonderfully scented from the sun-dried tomatoes with a light tart flavour. The eggs add some substance and the green asparagus stands out. The dish is simple, light and wonderful, you can enjoy it by itself or as a side for a larger meal. I also love that is is an unusual dish,more on the contemporary side of the range.

This is a new cookbook on my shelf, one I have craved for a long time. The cookbook is from a chain of restaurants in London and across the UK. The recipes are very authentic, and they pop with flavours. Most recipes are super simple to make and those that I have made are always wonderful. You will see me cook from here again when I crave simple Thai cuisine.

For more recipes from this cookbook, click here.

Ingredients:

1 tablespoon oil

4 garlic cloves, minced

1 egg, lightly beaten (omit for vegan version)

1/2 cup sun-dried tomatoes in oil, drained and chopped

1 green apple, diced

10-12 asparagus stems, the bottoms peeled, and cut into 2-inch pieces

3 cups cooked jasmine rice

2 tablespoons light soy sauce

1 lime, quartered

Heat the oil in a wok and add the garlic. Sauté for 30 seconds without letting the garlic colour. Add the eggs and scramble, stirring continuously, until you get a fine scramble. The eggs should be fully cooked and firm.

Add the tomatoes, apples, and asparagus and cook for 3-4 minutes until the asparagus is cooked but still retains a light crunch. Please do not use mushy asparagus.

Add the rice and soy sauce and toss the dish well, continuously moving the rice to mix it well. Cook for 3-4 minutes, depending on the heat of your stove, until the rice is fried and has a light golden hue.

Serve immediately.