So this asparagus rice recipe is one of my favourite and again easy recipes to make during summer.
It’s ready in 20 minutes and packed with flavours!
- 70 grams rice
- 60 grams thinly sliced chicken breast
- 2 eggs
- 1/2 tbsp chopped garlic
- 1/2 tbsp chopped onion
- 2 whole asaparagus
- 1 half carrot if you use this, just use one asparagus instead of 2
- 1 tbsp dark soy sauce
- 0.5 tbsp fish sauce
- 0.5 tbsp brown sugar
Cook the rice before, for the best flavour it’s best to cook it the day before, however it’s also possible to do it with freshly cooked rice.
As for the stir-fry: start of by cutting the veggies, chicken and your garlic and onion.
Meanwhile heat the wok with oil.
When it’s really hot: crack the egg. You’ll notice the egg will start bubbling, that’s what you need to get those crusty sides.
Use a spoon to continuously pour oil over the top of the egg so the yolk is cooked faster so the white doesn’t get burned.
When the egg is ready set it aside.
Now make sure there is still oil in the wok, else add some.
Make sure the wok is still hot! Heat and constantly stirring is the most important thing here.
Toss in the garlic and onion, and quickly stir-fry, don’t let them get too brown!
Then add the chicken until properly cooked.
Add the rice and veggies, stir for a while (around 1 min)
Push everything aside and crack the egg as you scramble it in the wok. Let it cook for about 20 seconds then mix everything together so the egg sticks all around.
Add the soy sauce, sugar and fish sauce and continue to stir for about 1 minute.
Taste and see if it needs more salt (add fish sauce) or sugar.
Remove from wok, top with the egg you cooked before and there you have it!
- 417 kcal
- 64 gr carbs
- 8 gr fat
- 23 gr protein
If you want to start cooking Thai on a more regular basis, check out my guide for buyin the main ingredients for Thai cooking.
Enjoy and if you post it to Instagram don’t forget to tag me and use the hashtag #foodandstuffwithkjell