I love fried rice because it's the perfect balance between comfort food and healthy food. This flavorful, light dish is the perfect accompaniment to Chinese main dishes but is also great as a meal on its own drizzled with chili sauce.
Swap option: You can substitute the asparagus for peas, carrots or French beans. You can also use button mushrooms instead of shiitakes.
529 calories, 68.2 grams carbohydrates, 19.2 grams protein and 21.8 grams fat per serving
- 3 large eggs, lightly beaten
- 1 pinch sea salt
- 1/4 teaspoon ground white pepper, plus more
- 2 tablespoons canola oil, divided
- 2 cloves garlic, finely chopped
- 4 ounces baby asparagus spears, sliced into 1/2-inch pieces, tips cut into 3/4-inch slices
- 1 ear fresh corn, kernels cut from the cob
- 3 ounces fresh shiitake mushrooms, stemmed and thinly sliced
- 2 cups cooked jasmine rice, cold
- 2 tablespoons low-sodium light soy sauce
- 1 teaspoon toasted sesame oil
- 1 red chile, seeded and finely chopped
1. In a small bowl, lightly beat the eggs and season with sea salt and a pinch of ground white pepper.
2. Heat a wok over a medium heat and add 1 tablespoon of the canola oil. Pour in the beaten eggs and stir to lightly scramble. When the egg has turned golden and is still fluffy, take off the heat, transfer the eggs to a bowl and set aside.
3. To cook the rice, reheat the wok over a high heat and, when it starts to smoke, add the remaining canola oil. Add the garlic and stir quickly for a few seconds, then add the asparagus and corn and cook for 2 minutes until the asparagus starts to turn a deeper green and the corn a golden yellow. Add the mushrooms and toss together, then add the cooked rice. Stir well and toss to combine all the ingredients, then cook for 1-2 minutes. Season with the light soy sauce, stir and mix well.
4. Return the scrambled eggs to the wok, season with the toasted sesame oil and remaining ground white pepper and give it a few more stirs.
5. Transfer to a large serving plate and garnish with the chopped chile. Serve immediately.