"Goodbye Summer" Egg Fried Rice
Serves: 2 Prep Time: 20 mins
It's September again in Ontario - that awkward in between month where it's too hot for chunky knit sweaters but too cold to find all of the fresh summer produce that I normally use with my egg fried rice. No to worry though, this super nutritious dish is easily customizable and quick to prepare -Enjoy on its own or as a side !
What You'll Need:
-1 small bunch of asparagus
-Handful of snap Peas
-Small Handful of any fresh produce you need to use up (we are using a few baby sweet peppers to celebrate the end of the season )
-Handful or 2 of arugula or favorite dark leafy green
-1 Small yellow onion (thinly sliced)
-1 inch piece of fresh ginger (finely chopped)
-1 jalapeno pepper (finely sliced)
-1 lime (zested, then squeezed )
-2-5 sprigs of cilantro (finely chopped for garnish)
-2 large eggs
-3 tbsp of peanut oil
-2 tbsp of tamari (plus extra for taste when serving )
-2 tbsp of white wine vinegar
-8 oz of basmati ready made rice
-2 tbsp of sesame seeds
Now for the fun part- Start by heating up your large frying pan on high heat. While you are waiting , prep your asparagus by slicing the ends off and halving the spears if they are wide stalks. Thinly slice the onion and the jalapeno pepper and finely chop the ginger before transferring everything, including the asparagus into the pan.
I usually let this cook for a good minute before adding in the peanut oil, tamari and white wine vinegar. Quickly pour everything into a serving bowl and set aside.
Transfer ready made rice to the hot pan while adding a splash of water to keep things from burning. You will then sprinkle your lime zest over the rice and stir for 2 minutes before flattening . Beat your eggs and add a couple drops of tamari , then pour evenly over the rice. Cover and turn off heat - check after a few minutes.
You did it! Toss in your fresh snap peas, arugula and veggies of choice, then garnish to your liking with chopped cilantro, sesame seeds, lime juice and tamari ! Enjoy!