chelsea'srecipes

4 cups cooked brown rice (can be up to 3 days old and a little dried out)
4 eggs, beaten
1 bunch asparagus, tough ends trimmed and cut to 1/2″ pieces on a bias
1/2 cup fresh or frozen peas, boiled for 2-3 minutes and strained
2-3 scallions, sliced on a bias
salt and ground white pepper to taste
dash of soy sauce (optional)
2-3 tablespoons canola or vegetable oil

Season eggs with a pinch of salt and pepper. Heat a wide, heavy-bottomed chef’s pan or wok and add a tablespoon of the oil over high heat. Pour in the eggs and stir around on the pan with chopsticks. Don’t touch for a few seconds to let pieces lightly brown. Once just cooked through and lightly browned in some patches, transfer the scrambled eggs to a bowl.

Add another tablespoon of oil to the pan and continue heating over a high flame. Toss the asparagus pieces in the pan and season with a couple pinches of salt. Stir occasionally for about 1 minute, and transfer to a bowl.

Add another tablespoon of oil to the pan, and the rice. Stir to break up clumps and season with salt and white pepper. Don’t touch a few seconds to let parts lightly brown. Add optional splash of soy sauce and mix rice thoroughly immediately after.

Return the scrambled eggs and asparagus to the pan and add the peas. Stir to combine thoroughly and taste for seasoning, adding any extra salt or white pepper as desired. Remove from heat and toss in the scallions. Serve immediately.