Fried Rice with Spring Vegetables
Course: Main Course
Cuisine: Chinese
Servings: 6
  • 3 tablespoons vegetable oil
  • 12 ounces bacon, sliced into 1/2" pieces
  • 2 cups oyster or shitake mushrooms
  • 2 cups snow peas, cut into 1/2" pieces, with 8-10 reserved whole
  • 1 bunch asparagus, stalks cut into 1/2" pieces and tips left whole
  • 2 bunches green onions, chopped into 1/2" pieces
  • 4-5 cups leftover rice, well chilled
  • 2-3 tablespoons rice vinegar
  1. Sautee bacon in oil until crispy.  Add mushrooms and cook until they start to brown and soften.  Add chopped onions and cook until they start to soften.  Remove to a bowl, leaving all the oil behind.

  2. Turn heat to high until shimmering, then add cold rice.  Cook, moving constantly, until kernels start to turn golden and crispy around the edges.  Add remaining vegetables and cook until al dente.

  3. Sprinkle with rice vinegar to serve.

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