I was looking for a fried rice recipe and came across this very unusual version and of course had to try it. I must admit that I did quite enjoy the dish.
The dish is quite simple to make and it is cooked in the traditional hot wok style. The fried rice is wonderfully scented from the sun-dried tomatoes with a light tart flavour. The eggs add some substance and the green asparagus stands out. The dish is simple, light and wonderful, you can enjoy it by itself or as a side for a larger meal. I also love that is is an unusual dish,more on the contemporary side of the range.
This is a new cookbook on my shelf, one I have craved for a long time. The cookbook is from a chain of restaurants in London and across the UK. The recipes are very authentic and they pop with flavours. Most recipes are super simple to make and those that I have made are always wonderful. You will see me cook from here again when I crave simple Thai cuisine.
For more recipes from this cookbook, click here.
1 tablespoon oil
4 garlic cloves, minced
1 egg, lightly beaten (omit for vegan version)
1/2 cup sun-dried tomatoes in oil, drained and chopped
1 green apple, diced
10-12 asparagus stems, the bottoms peeled, and cut into 2-inch pieces
3 cups cooked jasmine rice
2 tablespoons light soy sauce
1 lime, quartered
Heat the oil in a wok and add the garlic. Sauté for 30 seconds without letting the garlic colour. add the eggs and scramble stirring continuously till you get a fine scramble. The eggs should be fully cooked and firm.
Add the tomatoes, apples and asparagus and cook for 3-4 minutes till the asparagus is cooked but still retains a light crunch. No mushy asparagus, please.
Add the rice and soy sauce and toss the dish well continuously moving the rice to mix it well. Cook for 3-4 minutes, depending on the heat of your stove till the rice has fried and has a light golden hue.