More fried rice, this one with an Italian twist; not Asian. A nice change from my normal egg-and-soy-sauce fried rice. I think refrigerating the pre-steamed rice overnight helped make this super not soggy. Very easy.
Quick and simple
1 1/2 cups pre-cooked long grain white rice (I used a rice-cooker and placed the rice in the fridge to chill)
10 asparagus stalks
1/4 c. water
1/2 of a large red onion
1 large red bell pepper
1 + 1 Tbsp olive oil
Oregano and basil.
0. Precook the white rice in another pot (or rice cooker), use a little less water than normal. Place cooked rice into the fridge to chill (overnight works best, but a few hours is fine).
1. Break off tough bottoms of each asparagus stalk, then cut into 1/2 inch pieces.
2. Place cut asparagus into large saucepan. Add in 1/4 cup water (just enough to wet the asparagus pieces). Bring asparagus to a boil for 5 minutes (start-up included).
3. Peel and coarsely dice the red onion. Rinse and deseed the red bell pepper, then cut into small-ish 1/2 inch squares.
4. Once the water in the saucepan has diminished significantly (around the 5 minute mark), add the onion and red bell pepper to the asparagus. Stir and reduce the heat to medium-high.
5. Let the remaining water boil off completely, then add in 1 Tbsp. olive oil. Stir. Sprinkle generously with dried oregano and basil leaves, to taste. [Use fresh leaves if you have them!].
6. Saute the asparagus, bell pepper and onion for 5 more minutes, browning the veggies.
7. Once they are nice and browned, add in the chilled, cooked white rice. Break up any rice clumps and add in another Tbsp. of olive oil. Stir-fry the rice (with veggies) for an additional 3-5 minutes, tanning it, too.