|2 servings||calories per servings 471||protein serving 16 g||carbs per serving 65 g||total fat per serving 17 g|
A springtime favorite, asparagus, adds a twist to fried rice and has a natural compatibility with shiitake mushrooms. Cooking the asparagus in the pan helps them maintain a little crunch.
|Nutrition Facts||/ Per Serving|
|Total Fat||17 g|
|Saturated Fat||3 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||4 g|
|Monounsaturated Fat||6 g|
|Total Carbohydrates||65 g|
|Dietary Fiber||7 g|
In a small saucepan with a lid combine rice, 1 1/2 cups water and 1/4 teaspoon kosher salt. Place on high heat and bring to a simmer. Cover, turn heat down to low, and cook about 40-45 minutes, or until all liquid has been absorbed and rice is tender. Prepare your mise en place: Trim woody bottom 1 inch off the asparagus and discard; cut remaining stalks into 1/2-inch pieces, but leave the frilly tips about 1 inch long. Remove and discard shiitake stems; dice caps into 1/2-inch pieces. Peel and dice shallot. Peel and mince garlic. Remove and discard spinach stems; thinly slice leaves.
In a small bowl combine soy sauce and sesame oil; add sriracha to taste (the whole packet of sriracha will make a fairly spicy dish).
Place a large sauté pan (preferably nonstick) over medium-high heat. Add 1/2 tablespoon oil. When oil starts to shimmer crack eggs into the pan. Using a high-temp spatula, scramble the eggs until just set, about 1 minute. Remove eggs and set aside. Wipe saucepan out with a paper towel, and place pan over high heat.
Add remaining 1/2 tablespoon oil. When it starts to shimmer add asparagus. Cook until just fork-tender, 2-3 minutes. Add shiitakes and cook 1 minute more.
Add shallot and garlic, and cook, stirring, 1 minute. Reduce heat to medium, and stir in cooked rice. Cook, stirring, 3-4 minutes.
Add egg, soy sauce mixture and spinach. Stir to incorporate and cook, stirring, until spinach is just wilted, about 1 minute. Remove pan from heat. Taste and adjust seasoning with kosher salt.
Divide rice mixture between 2 plates. Top with benne seeds, and enjoy!
With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.Learn More...