A quick side dish to pair with any Asian inspired recipe. This simple flavorful rich dish is packed with seasonal veggies along with Asian staple flavors like sesame oil, ginger, garlic, soy sauce. Simply pick or use your favorite veggies, use leftover rice or cook some fresh and in no time you’ll have a side dish and a little extra will make an excellent lunch the next day with eggs.
INGREDIENTS
- RICE:Â I used GABA rice that I picked in my local Japanese market. Its a wholegrain sprouted rice grain that is deliciously chewy and cooks like brown rice. Any short brown rice will work. If brown rice in not your thing short grain white rice works in this recipe.Â
- Mushrooms: I prefer shiitake over other varieties of mushrooms in this recipe for their meaty texture and low moisture levels. Alternatively, you can use cremini or any other mushroom variety you have on hand.
- Seasonal veggies: Its spring so we went with asparagus, snap peas along with spring onions. Other favorites are broccoli, Brussels sprouts, carrots, cauliflower. This recipe is also good to use up any leftover veggies in the fridge.
- Aromatics: Fresh ginger, garlic, and green onions are musts for bolstering flavor.
- Sesame oil: A Japanese staple to add massive depth of flavor, another aromatic essential to add big bold flavor.Â
- Protein: Tofu, edamame, shrimp, a little chicken will add the protein component to the fried rice for a complete meal. I didn’t any on this occasion.
- Shoyu or soy Sauce: I suggest using a low-sodium and Japanese variety Shoyu or soy sauce, personally I think its better quality and normally has fewer additives. If making gluten free, use tamari instead. I also like a little oyster sauce for a touch of umami in this recipe, its optional however.
Sesame Ginger Fried Rice with Spring Veggies
Ingredients
- 2 cups cooked short-grain rice, cooled
- 3-4 cups chopped veggies snap peas, broccoli, mushrooms, asparagus
- 4 oz sliced mushrooms, shiitake preferably
- 2-3 stalks spring onions, thinly sliced, whites separated from green
- 1 tbsp toasted sesame oil
- 1 tbsp any neutral oil for stir frying
- 1 tbsp minced ginger
- 1 tsp minced garlic
- 1 tbsp soy sauce or tamari
- 1 tbsp oyster sauce or use an extra tbsp of soy sauce
- black pepper and salt as needed keep in mind soy and oyster sauce is enough salty
Instructions
- If you just made your steamed rice, transfer to a baking sheet lined with parchment paper to let cool and let moisture evaporate and dry out a bit. Prep the veggies by chopping them into bite sized pieces. Set aside.
- Heat both oils over medium heat in a large frying pan or wok. When it’s hot, add the mushrooms, chopped veggies and white parts of spring onions. Sauté until mushrooms have shrunk a little and have caramelized a little. And the veins are crisp, tender with still some bite. 3-5 minutes.
- Add the minced garlic and ginger and continue stir frying. Add the soy sauce, oyster sauce and mix all together.
- Add the steamed rice. Break the rice gently to separate the grains (Â Japanese rice tends to stick together). Sprinkle the chopped green onions. Once each grain is well coated with the seasonings and heated through, serve and enjoy immediately.
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