Indonesian-style asparagus fried rice recipe
Created by The Tesco Recipes team
Here's a tasty new way to serve seasonal asparagus: in a flavour-packed fried rice dish inspired by Indonesian cuisine. We have fiery ginger, fragrant coriander, punchy spring onions and lots of zingy lime. Adding chicken ups the protein creating a delicious, super-fast dinner for two.
See method- Serves 2
- Takes 25 mins
- 487 calories / serving
- Healthy
- Dairy-free
Ingredients
- 1 tbsp vegetable oil, plus 2 tsp
- 1 chicken breast, sliced into 1.5cm strips
- ½ tsp ground turmeric
- 2 garlic cloves, finely sliced
- 2cm piece fresh ginger, peeled and sliced into matchsticks
- 10g fresh coriander, stalks finely chopped, leaves picked
- ½-1 tsp chilli paste
- 4 spring onions, whites cut into 2cm pieces, greens finely sliced
- 180g bunch asparagus, cut diagonally into 3 pieces
- 250g pack microwave jasmine rice
- 1 tbsp reduced-salt soy sauce
- 2 eggs
- 1 lime, halved
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Shop ingredientsEach serving contains
- Energy
- 2045kJ 487.0kcal
- Fat
- 19g
- Saturates
- 4g
- Salt
- 1.4g
- Sugars
- 3g
of the Reference intake
Carbohydrate 46.9gProtein 30.0gFibre 2.4g
Method
- Heat 1 tbsp oil in a wok over a medium heat. Toss the chicken with the turmeric, then stir-fry for 5-6 mins until cooked through. Transfer to a plate.
- Add the garlic, ginger, coriander stalks and chilli paste; cook for 1 min. Add the spring onion whites and asparagus; fry for 2 mins. Stir in the rice and cook for 5 mins or until piping hot. Stir in the soy sauce and chicken; cook for 2 mins more, stirring.
- Meanwhile, heat the extra 2 tsp oil in a frying pan over a medium heat. Crack in the eggs; fry for 3 mins or until crispy around the edges with a runny yolk.
- Serve the rice topped with the eggs. Finish with the spring onion greens, coriander leaves and lime.
- See more Asparagus recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
