Egg, Baby Asparagus, Corn and Shimeji Mushroom Fried Rice
- 2 tablespoons peanut or vegetable oil
- 2 cloves garlic, finely chopped
- 4 1/3 ounces baby asparagus spears, tips sliced 3/4 inch, stems sliced into 1/3-inch slices
- 1 ear fresh sweet corn, kernels removed, core discarded
- 2 3/4 ounces shimeji mushrooms, individual stems separated
- 1 3/4 pounds cooked jasmine rice, cold
- 3 tablespoons low-sodium light soy sauce
- 2 tablespoons toasted sesame oil
- 1/4 teaspoon ground white pepper
1 red chile, deseeded and finely chopped
For the eggs: Lightly beat the eggs in a bowl and sprinkle with the salt and pepper.
Heat a wok over medium heat and add the peanut oil. Pour in the beaten eggs and stir to lightly scramble until the eggs have turned golden and are still fluffy. Take off the heat and set aside.
For the fried rice: Reheat the wok over high heat until smoke starts to rise, and then add the peanut oil. Add the garlic and stir quickly for a few seconds, then stir in the asparagus and corn and cook until the asparagus starts to turn a deeper green and the corn starts to turn golden yellow, 2 minutes. Add the mushrooms and toss together. Stir in the rice and toss to combine for 1 to 2 minutes. Season with the soy sauce, stir and mix well.