Asparagus with Crispy Rice and Peanut Sauce Drizzle – the ultimate side dish
Apr 09, 2026
A quick one pan dish stir-fried with Asparagus and Red Spring Onions tossed with perfectly Crispy Jasmine Rice. Delicious served with my Peanut Sauce Drizzle. Full of textural and flavor contrasts you will love. Crispy Fried Rice with Asparagus is my new Spring Go-To Side!
A new take on Stir-fried Rice!
Recipe Overview!
An Easy Recipe with a Few Steps – and Garnishes to Make Ahead
- Cook Jasmine rice a day early, or at least 4 hours before
- Sauté Fat Asparagus cut spears in cast iron skillet, add red onions, sauté then add 1 T. water and cover (to steam to the perfect bright green) and tender-crisp texture
- Wipe pan clean, heat neutral oil – when hot add COLD rice in single layer over oil, pressing down with a spatula so the underside becomes GOLDEN
– that’s the trick!
- Stir up with garlic, ginger, a pinch of sea salt and some roasted peanut oil
- Add the Asparagus & Onions to the pan, stir to combine
- Add to individual bowls or a large platter
- Add Essential Garnishes: Drizzle of Karen’s Peanut Sauce, Roasted Spicy Peanuts and Basil Sprigs
Recipe: this is a “No-Stir” Method: Spread the rice evenly in a hot pan with oil and let it sizzle undisturbed for several minutes to create a crispy crust on underside of rice.
The Method:
Make ahead of time: GARNISHES!
- Karen’s Peanut Sauce (for drizzling)
- Spicy Roasted Peanuts – SEE Recipes in Notes
STEP 1:
STEP 2:
STEP 3:
Combine and Serve
Add the Asparagus & Onion back into the pan with the Crispy Rice
– stir to combine
STEP 4:
ADD ESSENTIAL Garnishes!
Make SPECTACULAR with Garnishes, Add:
Karen’s Peanut Sauce Drizzle, Crunchy Spicy Roasted Peanuts and Basil Sprigs
Cook in a small skillet, done in just a few minutes when turn golden
Textures and Flavors:
Fat Asparagus Spears are quickly sautéed with slices of Red Scallions until tender-crisp.
Rice is crispy only on the outside – cooking it without too much fat.
Creamy Peanut Sauce adds a bucket of flavor – before, the stir-fry is not overly seasoned – and Spicy Flavored Peanuts add and essential crunchy bite.
Let’s Talk about Rice:
I really love Jasmine Rice (medium grain rice) for this Stir-Fry.
It is wonderfully fragrant and has the ability to remain separate and fluffy when fried – because of its lower starch content.
Basmati Rice (long grain rice) lacks that starchiness and tends to be dry – but you might find it acceptable.
Takeout Chinese Restaurant Rice is typically long grain white rice, and might be satisfactory to you.
In closing – I am not a food snob – if you have a choice – use Jasmine rice, the others will be fine… just not as fabulous.
Rice should be cold and dry for this stir-fry.
ALSO SEE:
Karen’s Spring Vegetable Fried Rice
Karen’s Weeknight Simple Coconut Rice
Enjoy this delicious side-dish! (Add some protein for a full meal)
Karen
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Asparagus with Crispy Rice and Peanut Sauce Drizzle- the ultimate side dish
Equipment
- 1 large case iron pan (13 -14") or seasoned wok
Ingredients
- 3 1/4 cups cooked Jasmine Rice , (use 1 1/4 cups raw Jasmine Rice)
Asparagus Sauté with Onions:
- 1 teaspoon neutral oil, such as expeller pressed safflower oil (can use virgin coconut oil!)
- 1 pound fat asparagus , (woody ends snapped off) about 16 spears
- 1/2 cup red spring onions* , or red scallions, or bulb scallions
- 2 pinches sea salt
- 1 tablespoon filtered water
Cooking the Rice:
- 2 tablespoons neutral oil, such as expeller pressed safflower oil (can use virgin coconut oil!)
- 1 teaspoon garlic, peeled and minced
- 1 teaspoon fresh ginger, peeled and minced
- 1/4 teaspoon sea salt
- 2 teaspoons roasted peanut oil*
Garnishes that make a difference:
- 1 recipe Spicy Roasted Peanuts, recipe in Notes
- 1 recipe Karen's Peanut Sauce , recipe in Notes
- 6 sprigs fresh basil
Instructions
Cook Jasmine Rice:
- I make this the day before.. and refrigerate! (Can use day old Chinese restaurant rice (although probably long grain and not Jasmine.) Rinse 1 1/4 cups rice in colander for a few minutes until water runs clear. Add to a medium sized pot with 1 3/4 cups water. Bring to a simmer and simmer over LOW heat until cooked al dente, but not soft. Cooking time 10 – 13 minutes. The rice should feel just barely cooked, as it will cook further in the pan. Cool off heat. Refrigerate covered. If using in a few hours (same day) – add rice to a rimmed cookie sheet and flatten out rice. Cover with plastic wrap or waxed paper to cool at least 4 hours refrigerated.
Asparagus & Onion Sauté:
- Snap off woody ends of asparagus, peel lower half; cut each into 4 equal pieces on the diagonal. Cut onion 1/4 wide on the diagonal.
- Heat a 13" – 14" wide cast iron skillet over medium heat. Add 1 teaspoon neutral oil, when hot add the asparagus. Sauté for 3 minutes until tender crisp and not colored. Add the onions and 2 pinches of sea salt, give a big stir and cook one minute. Add 1 tablespoon water and cover – set heat now to low and cook just 2 minutes. Remove asparagus and onions to a plate.
Cook Crispy Rice:
- Wipe cast iron pan clean – add 2 tablespoons neutral oil; use a silicone brush to smooth. Set heat to medium-high. Add ALL 3 1/4 cups cold Jasmine rice and smooth flat and evenly. Press down with a large spatula. Let get GOLDEN underneath – ok to peek after 3 minutes to check color. (Only the bottom is golden, top side white.) When golden underneath add 1 t. ginger, 1 t. garlic, 2 pinches sea salt and 1 t. roasted peanut oil. Stir all up and sauté two minutes to blend flavors.
Finish the Fried Rice:
- Add asparagus and onions to the rice in the pan, stir together.
To Serve – Add Important Garnishes:
- Add rice & asparagus to individual bowls (or on one large platter.) Top with a good drizzle of Peanut Sauce, Spicy Roasted Peanuts and Basil Springs – enjoy! Need to reheat? Sprinkle with some water to add essential moisture.
Notes
I use this one Spicy Pan Roasted Peanuts:
Add 1/4 cup roasted & unsalted peanuts to a small skillet with 1/4 teaspoon roasted peanut oil, 3 pinches Kashmiri ground chiles (or 2 pinches cayenne pepper) and a pinch of sea salt. Cook over low heat until just starting to turn golden. Karen’s Peanut Sauce:
Add ingredients to a small 3.5 cup food processor: 1/4 cup natural smooth peanut butter (such as Teddy’s brand), 1 1/4 t. chopped ginger, 1 t. chopped garlic, 1 T. fresh lime juice, 1 T. honey, 1 1/2 T. tamari (GF) or soy sauce and 1 T. roasted peanut oil. Blend all until mostly smooth. For a drizzle: looser sauce – add 2 – 3 tablespoons of filtered water to a nice pouring consistency. (T. = tablespoon; t. = teaspoon) This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
