I found some leftover brown rice in my fridge and decided to put together a spring inspired fried rice for dinner last night. I diced asparagus to use in place of peas, which are not yet in season, as well as grilled chicken breast because I try to use the grill as much as possible in warm weather. The resident Chinese-food-hater declared it leagues better than takeout fried rice.
Fried Rice with Asparagus and Chicken
1-2 cups leftover brown rice
1 large onion
1/2 lb asparagus
1/2 lb grilled breast
3 tbsp soy sauce
1 tbsp rice wine vinegar
1 tsp tumeric
1/2 tsp cayenne pepper
salt
pepper
Heat wok or pan to medium high and coat with olive oil. Chop onion into large pieces and sautee until translucent and browned. Rinse and dice asparagus and add to the pan. Sautee approximately 5 minutes, until asparagus is slightly softened. Add rice and continue to cook over medium high heat for another 5 minutes to flavor the rice. Meanwhile, shred grilled chicken into small pieces and add to pan. Finally, add soy suace, vinegar, tumeric, cayenne pepper, salt, and pepper, and toss to coat.
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