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
- Break up the cooled cooked rice into smaller clumps.
- 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.
- Add the asparagus and stir-fry for about 3 minutes, until tender crisp.
- 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)