Ingredients
The following ingredients have 4 Servings
- 3 T vegetable oil, divided
- 4 eggs, (whisked)
- 2 pinches sea salt, divided
- 6-8 cloves garlic, (minced)
- 2 T minced ginger
- 1 small-medium red onion, (thinly sliced)
- 3 green onions, chopped, (white and green parts separated)
- 1 1/2 bunches asparagus, trimmed and then chopped into bite sized pieces ((separate the tender tips from the stalk pieces))
- 6 cups cooked leftover rice, preferably jasmine
- 10 oz bag frozen peas
- 2-3 T soy sauce (I like a mix of dark and light Chinese soy sauces)
- 1 T dark sesame oil
- 1/4 cup chopped cilantro
- Thai sweet hot garlic sauce for serving on side, optional
Instruction
- Using a brush, lightly brush some of the oil all over the inside of a large nonstick skillet.
- Heat the skillet over medium heat--when it is hot, add the eggs with a pinch of salt. Tilt the pan to spread them out. When they are set at the edges, fold them over and then flip. Cook until cooked through, flipping as needed.
- Slice the cooked omelet onto a cutting board. Quickly chop the omelet and place in a prep bowl.
- Heat the skillet with the remaining oil. Add the garlic and ginger and cook over high heat, stirring constantly, for 1-2 minutes, until fragrant and lightly browned.
- Add the chopped red onion and the chopped whites of the green onion with a pinch of salt. Cook, stirring, for 5 minutes.
- Add the asparagus stalks and cook, stirring, for 1 minute. Then add the asparagus tips and cook another 1-2 minutes, stirring.
- Add the rice in clumps and then use 2 wooden spoons or spatulas to stir, toss and breakup the rice. Fry, constantly stirring, for 3 minutes.
- Add the peas. Mix through--if you are adding them frozen, cook for 1-2 minutes, until heated through.
- Add the soy sauce, cooked eggs, chopped green parts of the green onions, and chopped cilantro. Toss. Then add the sesame oil, toss, and then serve.
