Despite what your Asian mom (hi mom!) might say, there is no right or wrong way to make this dish. This is just how I like mine, with brown rice, pillow-soft scrambled eggs, and a seasonal vegetable or two.
Purple Asparagus + Egg Fried Rice
(adapted from The Minimalist)
Serves 2 as a meal.
2 TB peanut oil
1-2 TB garlic, minced
1 TB ginger, minced
2 scallions, thinly sliced (I used spring onions)
half a bunch of asparagus, sliced
2 eggs, beaten in a bowl
2 c. day-old brown rice
1 TB soy sauce
1 TB rice wine or sherry
salt + white pepper
Have a holding plate ready. Heat a skillet over high heat. When a drop of water sizzles in it, add the peanut oil, then the garlic and ginger. Stirfry until toasty, but not brown, about 30 seconds. Scoop them out onto plate.
Add the asparagus to the pan and sauté until tender-crisp, about 2-3 minutes. Season with salt + pepper, then transfer to the plate. As quickly as possible, scramble the eggs and move them to the plate.
If necessary, add a little more oil to the pan. Wilt the scallions, then stir in the rice. Cook until heated through, about 2 minutes. Add the veg + egg back in, pour in the soy sauce + rice wine, and cook for another minute or two.
Finish with a little sesame oil, more scallions.
What do you like in your fried rice?