Asparagus and Leek Fried Rice

We recently spent the day in and around Bucks County, PA. This area that stretches from the New Jersey border, near the Delaware River, is simply beautiful. Filled with beautiful farmland, old homes, and adorable little shops and wineries – there is just so much to see. As we were driving to our destination, we passed by a farm that advertised some fresh asparagus. I love asparagus! I got super excited, but we had somewhere to be. I made note of the sign and hoped that we’d be able to buy some of the good green stuff on our way home.

We stopped by the farm on our way back. At first I was disappointed to see that the place appeared “closed.” On closer look though, I noticed a small little shack with open doors that appeared to have farm goods inside. I got out of the car to inspect. They had a small selection of asparagus, herbs, greens and fresh honey available. There was no shopkeeper, but all items were priced and there was a locked box to deposit your money in. Love it! I fished out a few dollars and bought some asparagus! Love this kind of shopping. Further down the road, we stopped at another farm for fresh brown eggs. It was a lovely day!

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I was so excited to use this fresh and local asparagus. Earlier that morning, I had picked up some lovely fresh leeks. I love the way leek pairs well with asparagus. I was thinking about just sauteing the two as a side dish, but then it occurred to me to use the vegetables in my main dish.

Asparagus and Leek Fried Rice
 
Asparagus and Leek Fried Rice
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Ingredients
  • 1 tbsp. rice bran oil or canola oil (or any other high heat friendly oil)
  • 1 tsp. sesame oil
  • 4 cloves garlic, chopped
  • 1 small onion, chopped
  • 2 tbsp. crushed fresh ginger
  • 8 oz. chicken-style seitan (or protein of your choice)
  • 2 leeks
  • 1 lb. asparagus, cut to 1.5 inch pieces
  • 4 cups cooked and cooled rice
  • 1 tsp. salt
  • 2 tbsp. tamari or soy sauce
  • 1 tsp. sesame oil
  • 2 tsp. red pepper flakes

Instructions
  1. Start by cleaning your leeks. Slice them in thin rounds and soak in cold water. The sand and grit will soak to the bottom. Blot dry with a paper towel.
  2. In a large wok or fry pan, heat up the oil.
  3. Add in the garlic, ginger and onion. Cook for about 5 minutes to soften a bit.
  4. Add in the seitan chicken or any protein for that matter. Cook for two more minutes.
  5. Add in the cleaned and trimmed leeks and asparagus. Cook for about 3-5 minutes.
  6. Stir in the already cook rice. Mix to incorporate well.
  7. Add in the rest of the seasonings. Cook for another 5-10 minutes, stirring as you go. Taste and add additional seasoning as necessary. I love adding some chili pepper flakes and a squirt of sriracha when I eat it,
  8. This dish is very versatile. Feel free to add other vegetables or change up your protein.

 

 

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