Egg, Baby Asparagus, Corn and Shimeji Mushroom Fried Rice
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Level:Easy
Total: 35 min
Prep: 25 min
Cook: 10 min
Yield:2 to 4 servings
Nutritional Analysis
Per Serving
Serving Size
1 of 4 servings
Calories
461
Total Fat
23 g
Saturated Fat
3 g
Carbohydrates
54 g
Dietary Fiber
5 g
Sugar
3 g
Protein
12 g
Cholesterol
120 mg
Sodium
474 mg
I love fried rice - the perfect balance between comfort and healthy. . I like cooking the egg separately so you have fluffy pieces of egg within the dish. You can use protein such as shrimp or diced roast pork but I love the combination of asparagus rounds and shimeji mushrooms - this flavourful light dish will make the perfect accompaniment to many of your favourite Chinese dishes.
For the eggs: Lightly beat the eggs in a bowl and sprinkle with the salt and pepper.
Heat a wok over medium heat and add the peanut oil. Pour in the beaten eggs and stir to lightly scramble until the eggs have turned golden and are still fluffy. Take off the heat and set aside.
For the fried rice: Reheat the wok over high heat until smoke starts to rise, and then add the peanut oil. Add the garlic and stir quickly for a few seconds, then stir in the asparagus and corn and cook until the asparagus starts to turn a deeper green and the corn starts to turn golden yellow, 2 minutes. Add the mushrooms and toss together. Stir in the rice and toss to combine for 1 to 2 minutes. Season with the soy sauce, stir and mix well.
Return the eggs to the wok, season with the sesame oil and pepper and give it a few more stirs. Transfer to a large serving plate and garnish with chiles. Serve immediately.
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