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Active time
10 minutes
Total time
10 minutes
4 servings
Serving Size
1/4 recipe

3 cups cooled leftover brown rice

2 tablespoons peanut or canola oil

1 tablespoon minced or grated ginger

2 scallions, finely chopped

1 pound asparagus, cut into 1 ½-inch lengths

1 tablespoon reduced sodium soy sauce

Salt and freshly ground pepper to taste

  1. Break up the cooled cooked rice into smaller clumps.
  2. Heat a wok or large skillet over medium-high heat until a bead of water sizzles and evaporates on contact. Add 1 tablespoon of the oil and swirl to coat the base. Add the ginger and scallions and cook for about 30 seconds, until just aromatic.
  3. Add the asparagus and stir-fry for about 3 minutes, until tender crisp.
  4. Add the remaining 1 tablespoon of oil to pan. Toss in the rice and break up any remaining clumps with a spatula. Continue to stir-fry until the rice starts to turn golden, about 2 minutes. Add the soy sauce and stir until well-mixed with the rice. Season to taste with salt and pepper. Transfer the rice to a large communal bowl or individual bowls and serve.

An Oldways recipe courtesy of Annie Copps (photo by Kelly Toups)

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