Asparagus and Chicken Fried Rice

This dish is like making a frittata– you can use whatever you have in the fridge. I had some roasted chicken breast that I wanted to use up. I was also looking for a one-pot meat- aren’t we all!! Any way, I also had a bunch of lovely asparagus in the fridge looking desperate to be taken out and cooked. I thought I could serve the fried rice with the sweet corn soup I made the day before- it would be a complete Chinese meal! I looked at several fried rice recipes and realized all I need is soy sauce and plain rice- the rest I can make up as I cook. So that’s what I did- I cooked 2 cups of rice in the morning so it had a chance to cool off. I chopped the asparagus and chicken very finely. I minced the garlic and ginger and I realized I had scallions as well- perfect! I used tamari instead of soy sauce- it is thicker and has more flavor than soy sauce. My daughter, the usual suspicious person in the kitchen, didn’t like the looks of it. She didn’t care for all the green ‘stuff’ in the rice. I promised her she would like it- I guaranteed it! She was curious and tried a tiny bite- well she was hooked! Absolutely loved it…
One can go wild with the different ingredients out there to make fried rice- as long as you have the basic things in your pantry, you are good to go. One of my favorite ingredients for Chinese dishes in my pantry is toasted sesame oil. It gives the dishes a very deep nutty flavor.  Enjoy the rice with a simple stir fry or all by itself.  It is also a great dish to pack for lunch!

• 1 bunch asparagus, chopped finely
• 1 chicken breast, cooked and chopped finely
• 2 cups white rice, cooked and cooled
• 1 teaspoon garlic, minced
• 1 teaspoon ginger, minced
• 3 tablespoons extra light olive oil
• 1 teaspoon toasted sesame oil
• 2 eggs
• 3-4 tablespoons tamari
• 1 teaspoon chili garlic sauce- optional
• ½ cup green onion, chopped finely
• ½ cup cilantro, chopped finely

In a wide wok shaped pan, heat the olive and the sesame oil. Add the ginger and garlic, sauté for 30 seconds. Add the asparagus and chicken and sauté on high heat for 3-4 minutes. Crack the two eggs into the asparagus and chicken mixture. Mix well until the eggs are incorporated into the dish. Add the dash of salt. Add the cooked rice, mix well.  Add the tamari and the chili garlic sauce and sauté for at least 5-6 minutes. Taste for seasonings. Add the green onions and cilantro and sauté for another minute and serve!