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Fried Rice with Asparagus and Eggs

Fried Rice with Asparagus and Eggs

Save leftover rice for this quick, meatless dish. If you choose to make fresh rice, chill it quickly by spreading it on a jelly roll pan and refrigerating it for 20 minutes.

Oxmoor House JANUARY 2005

  • Yield: 5 servings (serving size: 1 cup)
  • Cook time: 8 Minutes
  • Prep time: 10 Minutes


  • 1/3 cup vegetable broth
  • 3 tablespoons low-sodium soy sauce
  • 1 teaspoon grated peeled fresh ginger
  • 1 teaspoon dark sesame oil
  • 1/4 teaspoon salt
  • 1 1/2 cups (1-inch) diagonally cut asparagus
  • 1/2 cup pre-shredded carrot
  • 2 teaspoons vegetable oil, divided
  • Cooking spray
  • 4 large eggs, lightly beaten
  • 3 cups cooked long-grain rice, chilled
  • 1/2 cup frozen green peas, thawed
  • 1/4 cup thinly sliced green onions


Combine first 5 ingredients in a medium bowl; stir with a whisk.

Steam asparagus and carrot, covered, 2 minutes or until crisp-tender. Rinse with cold water; drain.

Heat 1 teaspoon vegetable oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add egg; cook 1 minute or until scrambled, stirring constantly. Remove egg from pan.

Heat 1 teaspoon oil in pan. Add rice; cook 3 minutes or until hot, stirring occasionally. Add asparagus, carrot, scrambled egg, peas, onions, and broth mixture; cook 2 minutes or until thoroughly heated.

Nutritional Information

Amount per serving
  • Calories: 216
  • Fat: 7.2g
  • Saturated fat: 1.6g
  • Protein: 9.6g
  • Carbohydrate: 28.3g
  • Cholesterol: 170mg
  • Iron: 2.2mg
  • Sodium: 579mg
  • Calories from fat: 30%
  • Fiber: 2.8g
  • Calcium: 51mg

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Fried Rice with Asparagus and Eggs Recipe