By The Green Parent
19th March 2021
This is a spring version, making the most of fresh asparagus and broad beans. You can swap these with any seasonal veg you have to hand.
Serves 4
A splash of olive oil; 8 spring onions, 1 small onion or 1 leek, chopped; 2 garlic cloves, finely chopped; 2cm piece of fresh ginger, peeled and grated; 1 chilli, deseeded and chopped 2 carrots, finely diced; 160g asparagus, cut into 2cm pieces; 160g broad beans, podded and slipped out of their outer skins; 160g fresh or frozen peas; 3 eggs, whisked; 800g cooked long-grain rice (ideally cold leftovers but fresh is fine)
Optional finishing touches A splash of soy sauce; a drizzle of sesame oil; a handful of basil, coriander, mint and/or beansprouts; a handful of toasted sesame seeds or cashew nuts
- Put the wok on a high heat; leave until it’s smoking. Add a splash of oil, sizzle for a few seconds, then add the onion or leek, garlic, ginger and chilli. Stir-fry for a moment, then add the carrots (and any other firm seasonal veg).
- Stir-fry for 2 minutes, then add the asparagus, broad beans and peas (or any other soft seasonal veg). Cook for another 1–2 minutes. Scrape the contents of the wok into a bowl, then return the wok to the heat.
- Add another splash of oil, swirl it around, then scramble the eggs. Use a wooden spoon or chopstick to stir until just set. Quickly add the rice and stir-fry, scraping in any egg that sticks to the sides, for a further 2–3 minutes to mix and heat through thoroughly.
- Return the vegetables to the pan. Stir-fry for 1–2 minutes, to fold and warm through. Add any finishing touches and serve.
These and other seasonal recipes can be found in Less Meat, More Veg (£16.99 Kyle Cathie)
