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A spoonful of asparagus fried rice in a wok.

Asparagus Fried Rice

Author: Louisa Clements
3.9 from 10 votes
A seasonal spring take on a classic, quick weeknight dinner; fried rice with asparagus and peas.
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Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
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Servings: 4


  • 2 tbsp canola oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp minced ginger
  • ½ tsp salt
  • ½ tsp chili flakes
  • 1 lb asparagus, tough ends trimmed, asparagus thinly sliced
  • 4 cups cooked white rice, or 1 cup, uncooked rice cooked to package directions
  • 2 eggs
  • 1 tbsp sesame oil
  • 2 tbsp soy sauce, or Tamari for gluten free
  • ½ cup frozen peas


  • Heat a large frying pan or wok over medium-high heat. Add canola oil and onion. Cook, stirring frequently for 2 minutes. Add garlic, ginger, chili flakes and salt. Cook until fragrant, another 2 minutes.
  • Add thinly sliced asparagus and cook 2 minutes, stirring constantly, until asparagus is bright green and starting to get tender.
  • Add rice and cook for two minutes. Allow grains of rice to toast slightly and become lightly golden. Create a well in the rice big enough to scramble the eggs. Crack the eggs into the well, and scramble until cooked, 1-2 minutes. Add peas and stir to distribute eggs and peas into the rice.
  • Add soy sauce and sesame oil, stirring to coat every grain of rice. Serve.
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