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The finished Fried Spring Rice with Vegetables
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5 from 2 votes

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.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Main Course, Side Dish
Cuisine: asian
Keyword: Spring Vegetable Fried Rice, Veggie Fried Rice
Servings: 6 or 4 large
Author: Karen Sheer a zest for life

Equipment

  • 1 wok or large stickproof skillet

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

Calories: 213kcal | Carbohydrates: 34g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 117mg | Potassium: 321mg | Fiber: 3g | Sugar: 6g | Vitamin A: 4259IU | Vitamin C: 21mg | Calcium: 48mg | Iron: 2mg