Asparagus Fried Rice

A quick one pot meal to whip up before you head out or curl up with comfort food for a night at home. A bonus is that this recipe is a great way to use up leftover cooked rice.

			  Asparagus Fried Rice

Serves: 4

Cooking time: 15-20 minutes


  • 1-2 bunches asparagus, woody ends removed
  • 2 tablespoons oil
  • 1 capsicum, chopped finely
  • 1 cup sweet corn kernels
  • 1-2 long red chillies, sliced or chopped
  • 2 garlic cloves, chopped
  • 3-4 cups cooked rice, cooled completely (see Tip)
  • 3 spring onions, sliced
  • Additional teaspoon oil
  • 2-3 free range eggs, beaten
  • Soy sauce or tamari (see Tip)


  1. Cut asparagus into 1cm slices. Heat large frying pan or wok over medium to high heat, add oil and stir-fry capsicum, asparagus and sweet corn until just tender, about 5 minutes.
  2. Meanwhile, heat a small frying pan with additional oil and cook egg until set. Turn omelette over, remove pan from heat and turn out onto a chopping board. Cut omelette into strips.
  3. Add chillies, garlic, rice and spring onions to vegetables and stir-fry until rice is heated through and all vegetables are tender, 10-12 minutes. Stir in omelette strips, season to taste with a little soy sauce (or tamari) and pepper and serve at once.


  • To avoid soggy fried rice, always use cold cooked rice.
  • Tamari is a wheat free soy sauce.
  • For this recipe to be gluten free, avoid using stocks, sauces and condiments containing wheat. Take care to read ingredient labels on all products.
  • For this recipe to be dairy-free, avoid using prepared and packaged foods containing dairy products. Take care to check ingredient labels on all products you use.

Recipe provided by the Australian Asparagus Council.

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