'Primavera' Fried Rice
Prep: 10 mins Cooking: 20 mins
Making use of the abundance of fresh asparagus, this recipe pairs traditional Japanese flavours with spring onions and fresh garlic to create a recipe that is both delicious and easy to cook.
- 2 tablespoons blended olive 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
- 4 large portions cooked rice (350g – 400g uncooked rice) ideally from the day before
- 1 teaspoon salt, to taste
- 1½ tablespoons mirin
- ¼ teaspoon dashi powder
- ¼ lemon, zest and juice
- 4 spring onions, roughly chopped
- Black pepper, to taste
- 1 teaspoon toasted white sesame seeds
- A big handful (40-50g) wild garlic leaves, coarsely chopped (if you can’t get wild garlic, add more chopped garlic and use spinach instead)
- 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.
- 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.
- Break up the rice with a wooden spoon or spatula as you stir-fry, ensuring that there are no clumps.
- 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.
- To serve, top each slice with a spoonful of spiced apple. Roughly chop the toasted walnuts and scatter over. To finish, sprinkle with a little icing sugar.
- Please ensure the rice is piping hot and do not reheat this recipe once made