‘Primavera’ Fried Rice

DIFFICULTY
Easy Easy
COOK TIME
Under 30 min. Under 30 min.
SERVES
2-4 2-4
‘Primavera’ Fried Rice
Main INGREDIENTS
  • Rice & Grains
Ingredients
Method

Ingredients

  • 2 tablespoons blended olive oil or rapeseed oil
  • 1 onion, finely diced
  • 4 cloves garlic, finely chopped
  • 2cm ginger, peeled and shredded
  • 150g - 200g peas (frozen is fine, but use fresh if they're in season)
  • 150g asparagus, woody ends removed and cut into 1-inch chunks
  • 600g - 800g cooked rice (300g - 400g uncooked rice) ideally from the day before
  • 1 teaspoon salt, to taste
  • 1½ tablespoons mirin
  • ¼ teaspoon dashi powder
  • 1/2 small lemon, zest and juice
  • 4 spring onions, roughly chopped
  • Black pepper, to taste
  • 1 teaspoon toasted white sesame seeds
  • 50g wild garlic leaves (or spinach + 2 more cloves chopped garlic instead)

  • Method

  • 1
    Place the wok over a medium heat and add the oil and the onion. Stir-fry until translucent and beginning to brown, then add the garlic, ginger, peas, and asparagus.
  • 2
    Stir-fry for about five minutes, until the vegetables are cooked through, then add the rice, salt, mirin, dashi powder, and lemon zest and juice.
  • 3
    Break up the rice with a wooden spoon or spatula as you stir-fry, ensuring that there are no clumps.
  • 4
    When the rice has absorbed all the liquid in the pan, add the spring onions, pepper, and white sesame seeds. Cook for a few more minutes, then remove from heat and add the wild garlic. Stir through until they’ve wilted thoroughly. Serve in shallow bowls.
  • 5
    Cooks Notes
  • 6
    Please ensure the rice is piping hot and do not reheat this recipe once made