Ingredients
- 1 + 1/2 tablespoon sesame oil
- 1 tablespoon + 1 teaspoon Garlic
- 1/2 teaspoon red chilli flakes
- 5 Spring onion
- 1 + 1/2 cup chopped asparagus
- 3 + 1/2 cup cooked basmati rice loosely packed
- 1/4 teaspoon heaped Pepper powder according to your taste
- 1/2 teaspoon soy sauce
- 1/4 teaspoon Rice vinegar
- Required salt
Instructions
- First, take 3 cups + 1/2 cup of loosely packed cold basmati rice and add oil; mix gently and keep aside
- Add oil to a wide heavy bottom wok and heat in a medium-high flame
- When the oil turns hot, add garlic and mix well
- Cook till garlic starts to change color
- Furthermore, add red chilli flakes and sauté till garlic turns golden brown
- Add spring onion; quickly mix for 15 seconds
- Furthermore, add asparagus and sauté for 4-5 minutes till the asparagus gets cooked
- Add rice in batches and mix gently in between
- Furthermore add sugar, 1 teaspoon of soya sauce, 1/4 teaspoon of vinegar, and chilli sauce; saute for 15 seconds
- Add the required salt, and mix gently
- Cook for 3-4 minutes till you get your desired texture
- Finally, add green part of the spring onions; mix gently and Turn off the stove
Video
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Notes
- Cold rice from the fridge works best for fried rice. Avoid using hot rice
- if you don't have time to refrigerate the rice, spread the hot rice on a plate. Drizzle sesame oil and prepare fried rice after it comes to room temperature
- You can add butter and prepare rice
- Always discard the thick stem and chop the asparagus
- Chop asparagus according to your choice. Cooking time might vary accordingly
- Consider soya sauce while adding salt. always add salt after adding rice
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