‘Primavera’ Fried Rice
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.
Preparation time: 10 minutes
Cooking time: 20 minutes
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)
1. 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.
2. 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.
3. Break up the rice with a wooden spoon or spatula as you stir-fry, ensuring that there are no clumps.
4. 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.
• Please ensure the rice is piping hot and do not reheat this recipe once made