1 pound asparagus, trimmed and cut into 1-inch pieces
3 tablespoons vegetable oil
3 large eggs, lightly beaten
5 ounces thick-sliced deli ham, cut into 1/4-inch pieces
2 garlic cloves, finely chopped
4 cups cold cooked white rice
3 tablespoons soy sauce
5 scallions, finely chopped
How to Make It
Bring a medium saucepan of salted water to boil. Add asparagus; cook until just tender, 2 minutes. Drain; set aside.
Warm 1 Tbsp. oil in a large skillet over medium-high heat. Add eggs and cook without stirring until set around the edges, about 30 seconds. Break eggs into pieces with a spatula and stir until fully cooked and set, about 1 minute longer. Scrape eggs into a bowl.
Add remaining 2 Tbsp. oil to skillet with ham and garlic and cook, stirring, until garlic is fragrant. Add rice and soy sauce and cook, stirring, until rice is coated and very hot, 3 to 4 minutes. Stir in asparagus, eggs and scallions and cook another minute. Serve immediately.
Was easy to make and ingredients go well together. Needed cheese and some pepper. We won't make it again because it didn't wow us but others might enjoy it more. However, I have eaten the leftovers for three meals, which is a positive indication...just sort of 'blah.'
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