Shrimp & Asparagus Fried Rice
Asparagus is one of the true symbols of spring. It even grows wild in backyards and forested areas throughout the country during this time. If the temperature is warm enough, the spears can grow up to 10 inches in a 24-hour period. For this recipe you’ll use a common green variety, but there are over 300 known varieties, including white and purple, that grow all around the world.
- 4 Cloves Garlic
- 1 Small Piece Ginger
- 3 Scallions
- 1 Bunch Asparagus
- 5 Ounces English Peas
- 1 Cup Jasmine Rice
- 10 Ounces Peeled, Deveined Shrimp
- 2 Tablespoons Soy Sauce
- 2 1/2 Tablespoons Hoisin Sauce
- 1 Tablespoon Sesame Oil
- 1 Lime
Prepare your ingredients:
Wash and dry the fresh produce. Peel and mince the garlic and ginger. Slice the scallions. Cut off and discard the thicker, fibrous stems of the asparagus, then cut the asparagus into ½-inch lengths on an angle. Shell the peas.
Cook the rice:
In a medium pot, combine the rice with 2 cups water and a pinch of salt. Heat the pot to boiling on high, then cover, reduce the heat to low, and simmer 10 to 12 minutes or until the rice is cooked through and the water is absorbed. Fluff the rice with a fork.
Cook the vegetables & shrimp:
After the rice has simmered for about 8 minutes, heat some olive oil in a large pan on high until hot. Add the asparagus and peas and cook 30 seconds to 1 minute, or until bright green. Add the garlic, ginger, and scallions, and cook 1 minute longer, or until fragrant, stirring. Add the shrimp to the pan and cook 2 to 3 minutes, stirring occasionally, just until the shrimp start to turn pink.
Add the rice:
Add the cooked rice to the pan with the shrimp and vegetables. Cook for an additional 1 to 2 minutes, stirring until any moisture evaporates. Add the soy sauce, hoisin sauce, and sesame oil. Cook 1 minute longer, stirring to coat everything in the sauce.
Plate your dish:
Divide the fried rice between 2 plates. Squeeze some lime juice over the top of each. Serve with lime wedges. Enjoy!