This recipe for Fried Rice with Eggs and Spring Veggies is fast, easy, and delicious. You can use chicken, duck, or even a goose egg, and you can substitute other veggies that you may like better than asparagus and snap peas. You can easily make it gluten free by using tamari or gluten free soy sauce.
We talk you through this recipe in Episode 283 of our podcast. If you enjoy this fried rice, you may also like our recipes for Rice and Scallion Pancakes and a Thai Style Omelet.
Ingredients
1 bunch of asparagus, thick ends snapped off, sliced into 1-2 inch pieces
A generous handful of sugar snap peas
1 small onion, thinly sliced
1 1/2-inch piece ginger, peeled and grated
2 or 3 large chicken or duck eggs, or 1 goose egg, beaten
3 cups cooked rice or other grain
1 tablespoon soy sauce or gluten free soy sauce, plus more for serving
A handful of snipped chives or Chinese chives for topping
Directions
Heat a generous splash of olive oil in a large nonstick skillet over medium-high heat.
Add the onion and ginger and cook, stirring occasionally, until fragrant and just softened, about 3 or 4 minutes.
Add beaten egg and stir to break up; cook just until set, usually 30 seconds or so for chicken eggs, a bit longer for duck and goose eggs.
Add rice; toss everything together, then let cook without stirring until the rice begins to get crispy, about 2-3 minutes.
Add asparagus and snap peas and toss, breaking up clumps of rice if necessary. Cook until vegetables are softened, about 5 minutes.
Add soy sauce and toss to coat. Add additional soy sauce to taste. Serve and enjoy!
