Karen's Spring Vegetable Fried Rice
Tossed with my favorite in-season Spring Veggies for a wonderfully healthy dish that's delicious and fun to make. My method teaches the art of stir-frying - perfectly crisped rice with tender-crisp vegetables and Asian aromatics.
Servings: 6 or 4 large
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Ingredients
- 3 cups cooked long grain rice (One day old refigertanted best!)
- 2 teaspoons peanut oil divided; please use expeller pressed
The Vegetables:
- 1 cup carrots mixed colors: large matchstick shape
- 3/4 pound asparagus large stalks trimmed and peeled; cut stalks 1/3"; tips in half vertically
- 1/2 cup onion peeled 1/3" dice
- 1/2 cup leeks cleaned; cut 1/4" half moon shape
- 1/3 cup fresh peas (shelled from pod)
The Rest:
- 3/4 cup fresh pineapple cut into 3/4" chunks
- 1/2 teaspoon peanut oil please use expeller pressed
- 2 tablespoons peanut oil please use expeller pressed
- 1 1/2 tablespoons fresh ginger peeled; minced
- 3 teaspoons fresh garlic peeled; minced
- 1 tablespoon soy sauce or gluten free tamari sauce
- 1 teaspoon liquid coconut aminos*
- 2 teaspoons rice vinegar
- 1/2 teaspoon pure cane sugar (optional, but I like)
- 2 pinches hot pepper flakes (I use Szechuan chili flakes)
- 1/4 cup fresh scallions cleaned; sliced thinly
Garnish:
- 2 tablespoon fresh spring chives cut 1/4" lengths
- 1 tablespoon thai basil torn (optional)
Instructions
Stir-fry the Vegetables:
- In a wok or large stick proof skillet add ONE teaspoon peanut oil; set to medium- high heat. Add carrots and stir fry 2 minutes. Add the asparagus stalks & tips, and onion. Stir fry 2 minutes (will just be lightly colored.) Add NEXT teaspoon of peanut oil - then the leeks and fresh peas. Cook stirring just one minute. remove from heat to a clean plate. Season with a pinch of salt & pepper.
Cook the Pineapple:
- Wipe pan clean - add 1/2 teaspoon peanut oil to the pan. Set heat to medium- high. Add the pineapple, mix in. DO NOT stir-fry; let get golden underneath, turn over until golden (total time 2 minutes) - remove to the vegetable plate.
Cook Rice; Season & Finish the Dish:
- Clean the pan. Add 2 tablespoons of peanut oil and set to medium-high heat. When very hot - add the cold cooked rice, give a big stir - then LEAVE to get crispy and a little golden. Add the ginger & garlic - stir up rice and cook until crispy (3 minutes total time.)Add 1 T. soy sauce, 1 teaspoon aminos, rice vinegar, sugar and chili flakes - give a big stir until all incorporated, cook stirring 1 minute. Add scallions; toss, remove from heat. (Add a drizzle of sesame oil if you like.)
To Serve:
- Taste for seasonings. Add the Vegetables and Pineapple to the Rice mixture; toss together. Garnish with chopped chives and Thai basil (if using.)Add sesame peanuts (recipe below) if you desire.
Notes
Sesame Peanuts: Add 1/3 cup roasted peanuts and 1/2 teaspoon peanut oil to a small skillet. Cook over medium heat adding 1 teaspoon raw sesame seeds. Stir until the seeds are lightly golden in color. Add a pinch of sea salt - remove to a plate.
* Liquid Aminos contains soy and is higher in sodium.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition Facts
Karen's Spring Vegetable Fried Rice
Amount per Serving
Calories
213
% Daily Value*
Fat
7
g
11
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
3
g
Sodium
117
mg
5
%
Potassium
321
mg
9
%
Carbohydrates
34
g
11
%
Fiber
3
g
13
%
Sugar
6
g
7
%
Protein
5
g
10
%
Vitamin A
4259
IU
85
%
Vitamin C
21
mg
25
%
Calcium
48
mg
5
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.