Asparagus And Edamame Fried Rice

ASPARAGUS AND EDAMAME FRIED RICE

Red and white rice pan-fried with red onion and celery. Mixed with RED FORK Asparagus Skillet Sauce, then tossed with asparagus and edamame. Served with a Smoky Russian Dressing!

Makes 9-1/2 cups

Rice:

1 c. red rice, washed and drained

1-1/4 c. Golden Canilla par boiled long grain white rice, washed and drained

2-3/4 c. water

2 t. pink Himalayan salt

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Combine water and salt in large saucepan. Bring to boil. Add red and white rice, stir and return to boil. Stir again, cover tightly, reduce heat to low and cook 30 minutes. Remove from heat fluff with utensil and let set till ready to use.

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Saute Veggies:

1 c. diced red onion

1 c. diced celery

1 t. pink Himalayan salt or to taste

2 T. extra virgin olive oil

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Sauce for rice:

4 oz. pkg. RED FORK Asparagus Skillet Sauce

2 T. Balsamic vinegar

1 t. garlic powder

1/2 – 1 t. liquid smoke to taste (some smokes are more concentrated than others)

salt to taste

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Combine Asparagus Sauce, vinegar, garlic and liquid smoke in small bowl. Whisk till evenly dispersed. Salt to taste.

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Veggies for tossing in rice:

10 oz. pkg. froz. whole baby asparagus – I used WOODSTOCK brand

10 oz. pkg. froz. shelled edamame – I used WOODSTOCK brand

salt

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Combine veggies, water to cover and salt to taste in saucepan. Bring to boil to thaw, then drain. Separate edamame from asparagus. Line asparagus up on board and cut off 1 inch from bottom; discard. Cut remaining spears into 1 inch lengths. Set aside to add to rice later.

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Additional ingredients:

1 T. sugar

salt and pepper

additional liquid smoke to taste

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In extra-large skillet, over medium heat, melt 2 T. olive oil. Add red onion, celery and salt. Saute till tender.

Add cooked rice all at once. Stir to distribute veggies and coat with oil. Then, let stand in hot skillet for about 4 minutes, before flipping with pancake turner. Do this repeatedly till rice is fried to your liking.

Now add asparagus sauce, followed by edamame and asparagus pieces. Toss to evenly coat and distribute.

Sprinkle 1 Tablespoon sugar over all, then salt and pepper to taste, then add additional liquid smoke to taste. Stir well, again to evenly disperse.

Serve family-style or as individual servings on plates or in bowls.

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Notes: Serve plain or with additional sauce of your choosing. Since the asparagus sauce has garlic and lemon in it, you may want to create a vinaigrette. Steve likes bottle Russian dressing, so I made a sauce using that as the base. Here’s the recipe for SMOKY RUSSIAN DRESSING:

1 c. bottled Wishbone Russian Dressing

3/4 c. Almond Breeze AlmondMilk – unsweetened 30 calories per 8 oz.

sev. drops liquid smoke to taste

1/2 t. garlic powder

salt to taste

Combine in small saucepan and heat till bubbly. Serve in small souffle cup beside rice for guest to use as they wish.

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> Normally, I wouldn’t cook white rice 30 minutes: 15 or 20 minutes depending on the style rice and how firm I want it. Here, when mixed with red rice, it works. The softer white rice, when cooked as long as the red rice in the same pan, doesn’t make the white rice as soft as it would be if cooked separately. I like it.

> Don’t over-stir once you add the asparagus – keep them intact to enjoy.

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